Kale crunch salad is a delicious side dish the whole family will love. Fresh kale and sliced cabbage are massaged until tender, then tossed with toasted crunchy almonds, and a Dijon maple vinaigrette dressing.
½cuproasted slivered almondsinstructions can be found below
¼cupdried cranberries (optional)
Instructions
In a small bowl or mason jar, whisk or shake together the dressing ingredients until well emulsified. Season to taste with kosher salt and freshly ground black pepper.
Add the chopped kale and sliced cabbage to a large bowl along with two teaspoons of olive oil. Massage for 1 minute to soften the kale and cabbage.
Add the toasted almonds, dried cranberries, (any additional add-ins if desired, see the notes below for ideas), and homemade dressing. Toss to combine and enjoy!
Roasted Slivered Almonds
Preheat oven to 350ºF.
Add the slivered almonds directly to a rimmed baking sheet (no parchment paper needed). Bake for 4-6 minutes. Stir the almonds and put them back in for more time, checking in 2-minute increments so they don't burn. They're ready when they're lightly golden brown.
Notes
This salad makes 6 if eaten as a side dish.See the blog post for helpful tips, storage, and recipe FAQs.
Make It Your Way: Substitutions & Variations
No curly kale? - you can also use lacinato kale, also called dino or Tuscan kale.No green cabbage? - use napa cabbage. Purple/red cabbage isn't quite as crunchy, but it'll work.Make it nut free - use pumpkin seeds, sunflower seeds, hemp seeds, or roasted sesame seeds.Add-ins - dried sour cherries, red or green apple, sweet potatoes, dairy free feta cheese or parmesan cheese, etc.Turn it into a full meal - add crispy air fryer chicken bites, white beans, lentils, BBQ salmon bites, tofu, bacon, crispy baked proscuitto, etc.Switch up the dressing - you could also use creamy Asian salad dressing, spicy honey mustard dressing, or shallot vinaigrette to switch up the flavor profile.