Chick-fil-A inspired Kale Crunch Salad
Thinly sliced kale, cabbage and toasted almonds in a creamy Dijon Mustard Maple Vinaigrette. Tasty side salad or add a protein for a main dish. Easy make ahead - keeps 2_ days in the fridge.
Servings: 4
Calories:
Equipment
- large bowl
Ingredients
Dijon Mustard Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons pure maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
optional:
- 1 tablespoon tahini for a creamy dressing
Salad:
- 4 heaping cups kale shredded or finely chopped
- 1 1/2 cups green cabbage shredded or finely chopped
- 1/4 cup toasted almonds
Instructions
Salad Dressing:
- Add dressing ingredients to a mason jar with a lid or small bowl. Shake or whisk to combine well. Set aside.
Salad:
- Note: I use pre-washed, pre-shredded kale and cabbage for this recipe.Remove any large tough stems from the kale. Drizzle with a little olive and a pinch of sea salt. Use your fingers to massage and squeeze the leaves for a minute or two until they’re a darker green. This breaks it down from being tough to tender and easy to digest.
- Add the kale and cabbage to a large bowl. Add toasted almonds (see how to toast below) to the bowl.
- Drizzle dressing over the top (note: start with about half of the dressing and add to your preference. you may not use all of it). Toss well to coat evenly.
Notes
- The tablespoon of tahini in the dressing is optional. If you're a creamy dressing girl (like me) I highly recommend adding it.
- To toast almonds, add to a dry skillet (no oil) over medium to medium-high heat. Cook 2-4 minutes stirring often until they're golden and nutty smelling. Transfer to a plate so they don’t burn.
- Tip: Aldi has great prices on shredded kale, cabbage and almonds.