Ingredients
- Kale, finely chopped: 6 cups
- Green cabbage, shredded: 2 cups
- Slivered almonds: 1/2 cup
- Apple cider vinegar: 3 tablespoons
- Dijon mustard: 1 tablespoon
- Honey: 2 tablespoons
- Olive oil: 3 tablespoons
- Dried cranberries: 1/4 cup
Instructions
- Step 1: Prepare the kale by washing and thoroughly drying it. Finely chop the kale into small, bite-sized pieces.
- Step 2: In a large bowl, combine the chopped kale and shredded green cabbage.
- Step 3: In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and olive oil until well combined. This will be your dressing.
- Step 4: Pour the dressing over the kale and cabbage mixture. Massage the dressing into the kale and cabbage with your hands for 2-3 minutes. This helps to tenderize the kale.
- Step 5: Add the slivered almonds and dried cranberries to the salad and toss to combine.
- Step 6: Serve immediately or refrigerate for later. The salad is best enjoyed within a few hours.
Notes
- Massage the kale well – it truly transforms the texture and makes it easier to digest!
- For best flavor and crunch, add the almonds and cranberries right before serving.
- This salad doesn't reheat well, but it keeps nicely in the fridge for a day, though the kale will soften slightly.
- Try adding grilled chicken or chickpeas for a heartier, more complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American