Kale Crunch Salad Recipe
This quick and easy Kale Crunch Salad Recipe is inspired by Chick-Fil-A! Ready in 10 minutes, it's a sweet, tangy, and refreshing side dish perfect for any meal
Equipment
- 1 Large bowl For mixing salad
- 1 Small bowl For whisking dressing
- 1 Salad tongs For tossing
- 1 Knife For chopping vegetables
Ingredients
- 4 cups Kale (curly or lacinato)
- 1 cup Shredded cabbage
- ½ cup Shredded carrots
- ¼ cup Roasted almonds
- 2 tbsp Apple cider vinegar
- ¼ cup Olive oil
- 1 tsp Dijon mustard
- 1 tsp Honey
Instructions
- Massage the kale: Place chopped kale in a large bowl. Add a pinch of salt and a drizzle of olive oil, then massage with your hands for 1–2 minutes until tender.
- Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper.
- Toss and serve: Add cabbage, carrots, and almonds to the kale. Pour the dressing over and toss to combine. Serve fresh or let it sit for 10–15 minutes to absorb the flavors.
Notes
- Add grilled chicken, chickpeas, or avocado for a heartier version.
- Keeps well in the fridge for up to 2 days — perfect for meal prep.
- Swap almonds with sunflower seeds for a nut-free version.