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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.
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 125kcal
Author: Brianna May

Ingredients

  • 3-4 ounces curly kale chopped*
  • 2 cups green cabbage chopped
  • cup chopped salted & roasted almonds

Dressing

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 125kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 117mg | Fiber: 2g | Sugar: 2g