Description
A refreshing Kale Crunch Salad with tender massaged kale, crunchy toppings, and a bright honey-Dijon vinaigrette.
Ingredients
Scale
- 6 cups kale, stems removed and finely chopped
- 1 cup green cabbage, finely shredded
- 1/2 cup red cabbage, finely shredded
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp Dijon mustard
- 1/2 tsp sea salt, or to taste
- Freshly ground black pepper, a few turns
- 1 tbsp lemon juice (optional)
- 1/3 cup sliced almonds, toasted
- 2 tbsp pepitas (pumpkin seeds), toasted
- 1/4 cup dried cranberries or tart cherries
- 1/2 cup crispy chow mein noodles or thin toasted breadcrumbs
Instructions
- Prepare the greens: Place chopped kale, green and red cabbage in a large bowl. Lightly sprinkle with 1/4 teaspoon salt and massage with clean hands for 1–2 minutes until tender.
- Make the dressing: Whisk olive oil, apple cider vinegar, honey, Dijon, lemon juice (if using), salt, and pepper until glossy.
- Toast the nuts and seeds: In a dry skillet over medium heat, toast sliced almonds and pepitas for 3–4 minutes.
- Toss and finish: Pour half the dressing over the greens and toss. Add cranberries and remaining dressing as needed.
- Adjust and plate: Finish with a light grind of black pepper and reserved nuts. Serve immediately.
Notes
For best texture, add crunchy toppings just before serving. The salad can sit for 10-15 minutes to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg