Kale Crunch Salad Recipe
This homemade kale crunch salad is a healthy and delicious twist on Chick-fil-A’s popular side dish. It features curly kale, green cabbage, toasted almonds, and a tangy homemade Dijon apple cider vinaigrette. The combination of crunchy vegetables, nuts, and zesty dressing makes it a great light lunch, side dish, or even a main course. Quick to make, this salad is perfect for busy days when you need something healthy and flavorful.
Ingredients
- 8 cups curly kale thinly sliced
- 2 cups green cabbage thinly sliced
- ⅓ cup almonds chopped and toasted
- ⅓ cup olive oil
- 2 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Wash and dry the kale, remove the tough ribs, and chop the leaves into small pieces.
- Drizzle olive oil over the kale and massage the leaves for 2-3 minutes to make them tender and less bitter.
- In a mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake until well emulsified.
- In a large bowl, combine massaged kale and shredded cabbage.
- Add toasted almond slivers and any optional ingredients like feta cheese or diced apples.
- Pour the Dijon apple cider vinaigrette over the salad and toss until well coated.
- Serve immediately as a side dish or main course.
Notes
- The salad can be stored in an airtight container in the fridge for up to 4 days, making it great for meal prep.
- The Dijon apple cider vinaigrette can be made in advance and stored in the refrigerator for up to one week.
- Customize the salad by adding protein like grilled chicken or crispy chickpeas.
- You can adjust the sweetness or tanginess of the vinaigrette by increasing the maple syrup or apple cider vinegar based on personal preferences.