6 cups chopped cabbage
4 carrots, chopped
12 oz brussels sprouts, trimmed and finely shredded with a knife
3 cups de-stemmed chopped kale
½ small red onion, chopped
½ cup red wine vinegar
1 tablespoon Italian seasoning
fresh garlic cloves, pressed
2 canned chipotle peppers, finely chopped
½ cup avocado oil
1 teaspoon raw honey
Salt and pepper to taste
- Place all prepared salad ingredients into large bowl, toss to mix
- Add all dressing ingredients in a mason jar, close with lid.
- Shake well to mix or use food processor.
- Pour dressing over Chopped Salad. - Mix thoroughly with spoon. Will stay fresh up to 3 days in refrigerator.