Cabbage Salad with Ham and Sausage

To prepare the dressing, combine the whole-grain mustard, maple syrup, apple cider vinegar, salt, black pepper, and finely minced garlic in a bowl. Gradually whisk in the olive oil until well combined.

Thinly slice both types of cabbage and sprinkle with 7 g of salt. Mix well and gently massage the cabbage by hand. Transfer to a strainer and leave for 15 minutes, then rinse with water to remove the excess salt. Place the cabbage in a bowl with the medium-sized avocado pieces and cherry tomatoes, then toss with the dressing.

Grill the sausage. Arrange the salad on a plate and top with the grilled Lyon sausage and thinly sliced pork ham with paprika.