A copycat version of the Chick-fil-A Kale Crunch Salad — crisp kale and green cabbage tossed in a tangy apple cider vinaigrette, topped with roasted almonds.
9
servings
Ingredients
- 9 cups cups chopped curly kale, stems removed
- 4.5 cups cups shredded green cabbage
- 6.8 tablespoons apple cider vinegar
- 4.5 tablespoons olive oil
- 2.3 tablespoons honey
- 2.3 teaspoons Dijon mustard
- 0.6 teaspoons salt
- 0.3 teaspoons black pepper
- 0.7 cups roasted almonds, roughly chopped
Steps
1
Combine the greens: In a large bowl, combine 9 cups cups chopped curly kale, stems removed and 4.5 cups cups shredded green cabbage.2
Make the vinaigrette: In a small bowl or jar, whisk together 6.8 tablespoons apple cider vinegar, 4.5 tablespoons olive oil, 2.3 tablespoons honey, 2.3 teaspoons Dijon mustard, 0.6 teaspoons salt, and 0.3 teaspoons black pepper until well combined.3
Dress and massage: Pour the dressing over the kale and cabbage, then massage it into the leaves with your hands for about a minute to help soften the kale.4
Let it rest: Let the salad sit for 5 minutes 05:00
so the flavors can meld and the kale continues to soften slightly.5
Add almonds and serve: Top with 0.7 cups roasted almonds, roughly chopped just before serving and toss once more to distribute.
Notes
Massaging the kale with a bit of the dressing before adding the cabbage helps soften its texture and reduce bitterness. This salad holds up well in the fridge for a day or two, making it great for meal prep — just add the almonds right before serving to keep them crunchy.