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CFC’s FAVORITE Crunchy Kale Salad

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A vibrant, nutrient-dense kale salad with green cabbage and toasted almonds, tossed in a tangy-sweet homemade dressing. Crunchy, flavorful, and perfect for meal prep or a refreshing side dish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 large bunch kale, stems removed and chopped into bite-sized pieces
  • 1/2 small green cabbage, shredded
  • 1/2 cup sliced almonds, toasted
  • Homemade Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons raw honey or pure maple syrup
  • 1 tablespoon hot sauce (or to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Sea salt and ground pepper, to taste

Instructions

  1. In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, hot sauce, garlic powder, onion powder, salt, and pepper until emulsified.
  2. Taste and adjust the seasoning as needed.
  3. In a large mixing bowl, combine chopped kale and shredded cabbage.
  4. Pour the dressing over the greens and massage gently with clean hands until leaves are softened and well-coated.
  5. Top with toasted sliced almonds and toss gently.
  6. Serve immediately or chill briefly before serving.

Notes

  • Add shredded carrots or sliced apples for extra crunch and sweetness.
  • Use sunflower or pumpkin seeds for a nut-free option.
  • Add cooked quinoa or chickpeas to turn it into a main dish.
  • Substitute lemon juice for apple cider vinegar for a citrusy twist.
  • Pre-chop kale and prepare dressing ahead for quick assembly.

Nutrition

Find it online: https://savorymomskitchen.com/cfcs-favorite-crunchy-kale-salad/