Description
This Kale Crunch Salad is healthy and easy to make as a side dish for your next BBQ. It’s made with a combination of curly green kale and green cabbage, and tossed with a homemade apple cider and Dijon vinaigrette dressing. Top it with roasted salted almonds for a delicious and crunchy salad.
Ingredients
Units
Scale
- 4 cups packed chopped curly green kale leaves, ribs and stems removed
- 2 cups thinly sliced or grated green cabbage
- 1/2 cup chopped roasted salted almonds
- Apple Cider and Dijon Vinaigrette (recipe below)
Apple Cider and Dijon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 1 small garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
Instructions
- Make the dressing. In a jar with a fitted lid, add the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup if using), minced garlic, and a generous pinch of salt and freshly ground black pepper. Seal the jar and give it a good shake until the dressing is well combined and emulsified. Don’t have a jar? Whisk everything together in a bowl until well combined.
- Massage the kale. Add the kale to a large mixing bowl and drizzle 3 tablespoons of the prepared dressing over the kale. Use your hand to massage the dressing into the kale for 2 minutes. This sounds weird, but it helps remove the bitterness of the kale and makes it easier to eat.
- Assemble the salad. Add the green cabbage and the remaining dressing to the kale. Toss gently to combine.
- Chill before serving. Cover the salad and store in the fridge at least 1 hour before serving. When you’re ready to serve the salad, sprinkle the chopped almonds on top and enjoy.
Notes
- Kale tips: Make sure to remove the hard ribs and stems before adding the kale to this salad and don’t skip the step of massaging your kale. It only takes a couple of minutes and makes a HUGE difference in taste and texture.
- Make it vegan by using maple syrup or agave nectar instead of honey.
- What else can I add to this salad? Dried cranberries, chopped apple or pear, finely chopped broccoli, grated carrots, quinoa, feta cheese or grated parmesan cheese, thinly sliced green onion or red onion, roasted sunflower seeds, pepitas (green pumpkin seeds), cucumber, or red bell pepper.
- Add a protein. White kidney beans, crispy chickpeas, grilled chicken, salmon, or crispy tofu would taste great with this salad.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 258
- Sugar: 5.8g
- Sodium: 119mg
- Fat: 22.8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 11.6g
- Fiber: 4.8g
- Protein: 5g
- Cholesterol: 0mg