This was good and my husband, who loves mustard, especially enjoyed it. He happily slurped up all the leftovers.

This recipe is modified slightly from one by Laura Wright.

Chopped Kale Cabbage Salad with Mustard Dressing Recipe

For the dressing:

⅓ cup avocado oil
2 tablespoons avocado mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1 clove garlic, finely minced with a microplane
sea salt and ground black pepper, to taste

For the salad:

½ medium head cabbage, core removed
1 bunch kale, stems removed (about 4 cups kale leaves, lightly packed)
1 19oz can chickpeas, drained and rinsed (2 cups chickpeas)
2 medium ripe avocados, peeled and diced

Make the dressing by combing the olive oil, avocado mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. I put it in a small food processor and whirl it up. You could also put it in a sealable ja and shake it up.

Cut the cabbage into chunks and place in the food processor in batches. Pulse until you have finely chopped cabbage. Transfer chopped cabbage to a large bowl. Place the kale in the food processor in batches and pulse until it is finely chopped as well. Add the chopped kale to the large bowl.

Season the chopped cabbage and kale with salt and pepper and pour all of the dressing over top. Add the chickpeas and toss to coat in the dressing. Top the salad with the diced avocado.

Enjoy!