Ingredients
3tbspwhole grain mustard
2tbsporganic maple syrup
1tbspfresh ginger,grated
4garlic cloves,grated
1tbspsesame seed,toasted
¼tspcayenne pepper
¼cupapple cider vinegar
¼cuplemon juice
⅓cupextra virgin olive oil
kosher salt,to taste
black pepper,to taste
2cupslacinato kale,thinly sliced
2large carrots,peeled and grated
2cupsbroccoli floret
2cupsred cabbage,thinly sliced
1red bell pepper,seeded and thinly sliced
1avocado,peeled and cubed
1cupwalnut,chopped
½cupfresh parsley,chopped
Preparation
In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil.
Whisk until fully incorporated. Season to taste with salt and pepper.
Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
Pour the desired amount of dressing over the salad and toss until everything is well coated.
Garnish with more toasted sesame seeds. Enjoy!
