This Kale Crunch Salad is the simplest summer side dish. Loads of curly kale, crunchy green cabbage, and roasted salted almonds tossed in a homemade apple cider vinaigrette. So fresh, full of texture, and easy to make. Perfect for all of the hot days ahead.
If you are looking for a heartier salad, try with Goat Cheese Salad with Arugula or Simple Caesar Salad without Egg.
- Full of cold crunchy greens
- Tangy apple cider vinaigrette
- Loaded with roasted & salted almonds
- Simple ingredients & easy to make
- Perfect summer side dish
- Curly Kale: Curly kale works best. Dinosaur kale will not have the same texture.
Complete list of ingredients and amounts is located on the recipe card below.
before you start
- Wash, dry, and prepare kale and cabbage. I like to pat dry my greens with a paper towel to remove excess water. This ensures your salad is not soggy. This salad is best when the kale is cut into smaller pieces so it is more tender.
Step 1: In a small jar or air tight container, add all of the ingredients for the dressing. Shake until well combined.
Step 2: Toss kale, cabbage, almonds, and dressing in a large bowl.
TIP - Use the tongs to massage the kale with the dressing. Toss longer than usual for more tender kale.
- Tear/chop your kale into small bite size pieces. This makes it much more palatable and tender.
- Start with less dressing. When it comes to dressing a salad, I find it always needs less dressing than you think. Start with a drizzle and toss. Add more as needed.
- Taste and season. The salt and pepper in the dressing are a base. If you are like me, you might want a little extra. I recommend tossing your salad and tasting it to see if it needs more seasoning.
- Toss right before serving. Tossing the salad for a meal should always be last. This ensures your salad is extra crisp.
- Add protein. My Greek Yogurt Chicken is delicious served on top of this kale salad.
- Try a creamy dressing. My dairy-free Spicy Cashew Dressing pairs perfectly.
Store in an airtight container in the refrigerator for up to 3 days. Just know the salad will be soggy within a few hours. Leftover dressing can also be stored separately in an airtight container in the refrigerator for up to 3 days.
Yes. Prep the veggies and dressing the day before and store in the fridge. Toss the salad immediately before serving.
It has kale, green cabbage, roasted almonds, and an apple cider vinaigrette.
Yes, of course! This is always a good shortcut. I recommend a greek or italian vinaigrette.
This is the perfect simple salad to serve with just about any protein (chicken, steak, seafood, etc.). I always whip this salad up to go with pasta or homemade pizza.
Add protein in the form of beans, meat, seafood, or chicken. Another way to beef up this salad is by adding some cheese. Try parmesan, feta, or goat. Lastly, I recommend adding some carbs. Think bread, croutons, or rice on top.
Kale Crunch Salad
- 3-4 ounces curly kale, chopped*
- 2 cups green cabbage, chopped
- ⅓ cup chopped salted & roasted almonds
- 3 Tablespoons olive oil
- 1 teaspoon dijon mustard
- 2 Tablespoons apple cider vinegar
- ½ teaspoon honey
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, grated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Review all recipe notes and instructions before beginning.
- In a small jar or air tight container, add all of the ingredients for the dressing. Shake until well combined.
- Toss kale, cabbage, almonds, and dressing in a large bowl.
Mama Maggie's Kitchen
Delish!! I could eat that today and tomorrow and the next day. lol.
The dressing has the perfect tanginess to complement the salad!
didnt know the two kinds of Kale thanks for adding that. Kale is a powerful green veggie
Love the crunch in this salad!
This looks amazing and I have not been a kale fan, but I might have to try this. Love the dressing ingredients!
Thanks! Hope you enjoy 🙂
I love kale salads, and this one looks amazing! Those roasted almonds add just the right amount of crunch!
This salad is so simple, yet so vibrant! Thank you for the great recipe!
I've been late jumping on the kale bandwagon but now I am loving it. Glad to have your simple salad recipe and the vinegarette sound delicious.