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+ servings
5 from 16 votes

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.
servings6 people
prep5 minutes
total5 minutes
course: Side Dish
cuisine: American
author: Brianna May


  • 3-4 ounces curly kale, chopped*
  • 2 cups green cabbage, chopped
  • 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.
Did you make this recipe?Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri!