crunchy cabbage and kale salad

Ingredients

• for the salad:
• 3 cups kale, thinly sliced
• 1 1/2 cups cabbage, thinly sliced
• 1 large carrot, peeled and grated
• 1 cup thinly sliced brussel sprouts (stems removed)
• 1/4 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup diced pancetta
• 1/2 cup crumbled feta cheese
• 1 lemon, zested and juiced
• for the lemon poppyseed dressing
• 1 tablespoon sugar
• 1 teaspoon sugar
• 2 tablespoons white wine vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1 tablespoon grated onion
• 1/4 cup vegetable oil or canola oil
• 3/4 teaspoon poppyseeds

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