This kale crunch salad brings together tender greens, crisp cabbage, and the satisfying crunch of almonds. It’s all tied together with a simple, tangy honey-mustard dressing you can whisk up in minutes.
From start to finish, this salad takes about 10 minutes to prepare, making it a fast and fresh option for lunch or a side dish for dinner. The key is massaging the kale, which makes it much more pleasant to eat raw.
Why is Kale Crunch Salad a Must-Try?
Massaging the kale with a little oil makes it tender and less bitter.
Making your own vinaigrette is quick and gives you control over the flavor.
Adding the almonds just before serving keeps them crunchy.
Ingredients for Kale Crunch Salad
• Kale: Curly kale works well here, but you can also use Lacinato (dinosaur) kale. Just be sure to remove the tough stems.
• Cabbage: Bagged pre-shredded cabbage is a great time-saver. You could also use red cabbage for more color.
• Nuts: Roasted slivered almonds are ideal, but toasted pecans or sunflower seeds would also be delicious.
• Sweetener: Honey adds a classic flavor, but maple syrup is an excellent vegan alternative.
• Dijon Mustard: This gives the dressing a tangy, emulsified quality. A smooth, not whole grain, Dijon is best.
Exact quantities are in the recipe card below.
How to Make Kale Crunch Salad
Step 1: Prepare the Greens
Start by getting the kale ready. Wash and dry it well, then pull the leaves off the tough stems and chop them into small pieces. Massage the kale with a tiny bit of olive oil and lemon juice for a couple of minutes. You’ll feel it soften and get tender right in your hands.
Step 2: Whisk the Dressing
While the kale rests, make the vinaigrette. In a small jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, and salt. Seal the jar and shake it vigorously until the dressing looks creamy and is fully mixed.
Step 3: Assemble the Salad
In your large salad bowl, combine the massaged kale and the shredded green cabbage. Pour the dressing over the top and toss everything together until the greens are lightly coated. Top with the slivered almonds and serve right away.
What to Serve with Kale Crunch Salad
This salad is a great side for grilled chicken or fish. It also works as a light lunch on its own.
Expert Tips for Kale Crunch Salad
For the best texture, massage the kale until it visibly darkens in color and shrinks slightly in volume.
The dressing can be made up to 5 days in advance. Store it in an airtight container in the refrigerator and shake well before using.
If you only have raw almonds, you can toast them in a dry skillet over medium heat for 3-5 minutes until fragrant.
How to Store and Freeze Kale Crunch Salad
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The kale will soften further, but it will still be good to eat. This salad does not freeze well.
Kale Crunch Salad Recipe FAQs
Do I really need to massage the kale?
Yes, massaging the kale is important. It breaks down the tough, fibrous texture, making it softer and more enjoyable to eat raw. It also reduces some of the natural bitterness.
Can I make this salad ahead of time?
You can, but it’s best assembled just before serving to keep the cabbage and almonds crunchy. You can prep the components separately: wash and chop the kale, shred the cabbage, and make the dressing. Store them in separate airtight containers in the fridge for up to 2 days.
What can I add to this salad to make it a full meal?
To make it more substantial, consider adding a protein like grilled chicken, chickpeas, or a scoop of quinoa. Sliced avocado or crumbled feta cheese would also be great additions.
Kale Crunch Salad
Ingredients
- 1 bunch curly kale tough stems removed, chopped, about 5 cups or 150g
- 2 cups shredded green cabbage about 150g
- 1/3 cup slivered roasted almonds about 40g
- 1/4 cup extra virgin olive oil plus 1 tsp for massaging, 60ml
- 2 tablespoons apple cider vinegar 30ml
- 1 tablespoon Dijon mustard 15ml
- 1 tablespoon honey or maple syrup 15ml
- 1 tablespoon fresh lemon juice 15ml
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
Instructions
- Wash and thoroughly dry the kale leaves. Remove the tough center stems and chop the leaves into small, bite-sized pieces. Place the kale in a large bowl.
- Drizzle the kale with 1 teaspoon of olive oil and a small squeeze of lemon juice. Use your hands to gently massage the leaves for 2 to 3 minutes, until they soften and become a darker green.
- In a small bowl or a jar with a lid, combine the remaining 1/4 cup of olive oil, apple cider vinegar, Dijon mustard, honey, the rest of the lemon juice, and salt. Add a few grinds of black pepper.
- Whisk or shake the dressing until it is well combined and slightly creamy.
- Add the shredded green cabbage to the bowl with the massaged kale.
- Pour the vinaigrette over the kale and cabbage. Toss well to coat everything evenly.
- Sprinkle the roasted almonds on top just before serving.
Notes
