Description
A fresh, crunchy kale salad with cabbage and toasted almonds tossed in a tangy-sweet apple cider vinaigrette. This simple side dish delivers a perfect balance of texture and flavor.
Ingredients
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil (extra virgin)
- 3 tablespoons honey
- 1 tablespoon honey Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon fresh lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chopped curly kale greens (washed and dried)
- 2 cups thinly sliced green cabbage
- 1/3 cup toasted and sliced unsalted almonds
Instructions
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, honey Dijon mustard, maple syrup, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes until well combined.
- In a large bowl, add the chopped kale and thinly sliced green cabbage, then toss to combine evenly.
- Sprinkle the toasted sliced almonds over the salad mixture.
- Drizzle the prepared dressing over the salad and toss thoroughly until everything is well coated.
- Serve immediately for the best texture and flavor.
Notes
- Massage the kale with a small amount of dressing or olive oil to soften its texture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, store dressing separately and toss before serving.
- Add shredded carrots or dried cranberries for variation.
- Swap almonds with walnuts or pecans for a different flavor.
- To make vegan, replace honey with maple syrup or agave.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
