Kale Crunch Salad
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.
- 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.
Curly Kale: Curly kale works best. Dinosaur kale will not have the same texture.
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.