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Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas & Avocado

5 from 17 reader reviews
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 -6
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Ingredients

Pickled Red Onions (makes extra)

  • 1 large red onion, cut into thin half moons
  • 1 cup water
  • ⅔ cup white vinegar
  • ¼ cup cane sugar
  • 2 tablespoons salt

Sweet Mustard Dressing

  • ⅓ cup avocado oil
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon grainy mustard
  • 1 teaspoon vegan 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

Salad & Assembly

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

Instructions

  • The day before: make the pickled red onions. Pack the red onion slices into a jar that’s big enough to hold them all plus all of the liquid. In a small saucepan, combine the water, white vinegar, cane sugar, and salt. Bring to a simmer and stir to dissolve the salt and sugar. Then pour the liquid over the onions in the jar. Let the onions and liquid cool to room temperature before putting a lid on top and placing in the fridge for up to 2 weeks.
  • Make the dressing. In a sealable jar, combine the olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. Seal the lid on top and give it a good shake. Set aside.
  • Cut the cabbage into 3-4 inch 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. Finally, add the carrots to the food processor and pulse until finely chopped. Then, transfer chopped carrots to the large bowl.
  • Season the chopped cabbage, kale, and carrots 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 as many pickled red onions as you desire and the diced avocado. Enjoy!

Recipe Notes

  • You don’t have to use a food processor to chop! I often do it by hand and while the pieces are a bit bigger, the texture is still crunchy and satisfying.
  • Vegan Worcestershire contains wheat. To keep this salad gluten-free, substitute Tamari.
Chopped kale cabbage salad with sweet mustard dressing is a great lunch to meal prep ahead of time. The food processor does a lot of chopping work so that this hearty salad can be made in 30 minutes.