Kale Crunch Salad
A vibrant salad of tender kale, crisp cabbage, and crunchy almonds tossed in a tangy honey-mustard vinaigrette.
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
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.