- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 clove of garlic, minced
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coarsely shredded carrot
- 1 cup coarsely shredded kohlrabi
- 2 cups coarsely shredded cabbage - I used red and green
- 1 cup finely chopped broccoli
- 1 large sweet pepper, diced - I used a bell yellow pepper
- 1 cup finely chopped kale
- ½ cup chopped green onion
- ½ cup chopped almonds
- ¼ cup finely chopped basil
- ¼ cup finely chopped dill
- ¼ cup pepitas
- 2 cups chopped cooked chicken - optional
Whisk together the maple syrup, dijon mustard, minced garlic, apple cider vinegar, olive oil, salt and black pepper in a small bowl or in a mason jar. Give it a whisk (or a vigorous shake). Taste for seasoning and add in more if necessary. Set aside.
Combine the remaining ingredients in a large serving bowl. Drizzle the dressing evenly over the top of the salad and toss well to coat.
- Yields: 6-8 servings
- Preparation Time: 30 minutes
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