Kale Crunch Salad

This simple salad is a delightful blend of fresh kale and cabbage, tossed with a zesty vinaigrette dressing. Topped with roasted almonds, it's a tasty and wholesome salad option that's both crunchy and flavorful.

Course Salad

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 284kcal

Author Chellie Schmitz

Cost $5

Equipment

Mason jar
sharp knife
cutting board
garlic press (optional)
measuring spoons
mixing bowl

Ingredients

Dressing

⅓ cup olive oil
¼ cup apple cider vinegar
2 teaspoons Dijon mustard
3 teaspoons maple syrup
1 teaspoon pressed garlic about 2 cloves
½ teaspoon salt
¼ teaspoon black pepper

Salad

6 cups chopped kale
4 cups green cabbage thinly sliced
¼ cup roasted almonds

Instructions

To a mason jar, add the oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Put the lid on and shake until everything is combined.
Put the chopped kale and cabbage in a large bowl, toss to combine.
Pour the dressing on the greens and massage the kale for 2-3 minutes, until it softens a bit.
Add the almonds, toss, serve and enjoy.

Notes

A high quality extra virgin olive oil is best for salad dressings.
I like the organic apple cider vinegar with “the mother” as it adds health benefits.
If you don’t have a jar to mix the dressing in, a bowl is fine, use a whisk to combine everything together.
Use the leaves of the kale, and not the tough stem it grows off of. Some stores will have pre-chopped kale which is a great short cut.
I use almonds that are ‘roasted and salted’

Nutrition