It doesn’t get easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsifying foolproof), and from there, all you have to do is chop and toss everything together. Since the cabbage and kale are quite hearty, we love this for a packable work lunch or a potluck dish.
1. To make the dressing, combine the first 4 ingredients in a bowl, then slowly stream in the olive oil while whisking to emulsify the dressing. Finish with a pinch of flaky salt and fresh-cracked pepper.
2. To assemble, combine all the ingredients in a large bowl and toss well with the dressing. Taste for seasoning, adding more flaky salt and fresh-cracked pepper as needed.
Originally featured in 4 Fresh Salads That Are Stand-Alone Stars