Bavarian Sauerkraut Salad

Ingredients

• 1 head green kale, cut in chiffonade
• 1 yellow onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 5 ounces matchstick carrots
• 1 large dill pickle, julienned
• 4 ounces prepared coleslaw dressing
• 4 tablespoons Plochman’s Bourbon Mustard
• 1 tablespoons Plochman’s Stone Ground Mustard
• 1 pound sauerkraut, drained