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Recipe Printable
Crunchy Kale and Cabbage Salad
Ingredients
- 4 cups Kale (curly or dinosaur), de-stemmed and chopped
- 1 cup green cabbage, shredded or thinly sliced
- ¼ cup sliced almonds, lightly toasted
- ¼ cup raisins or dried cranberries
For the vinaigrette
- ¼ cup extra virgin olive oil
- 1 tbsp honey mustard
- 2 tbsp maple syrup
- 2 tbsp raw apple cider vinegar
- 2 tsp lemon juice
- salt and pepper, to taste
Instructions
- In a mason jar, combine the ingredients for the dressing and shake it to emulsify. Set aside.
- In a medium-size mixing bowl, add the chopped kale and shredded or sliced cabbage. Drizzle with a light amount of dressing and massage the kale and cabbage until it beings to soften.
- Then add the sliced almonds and dried fruit and toss again. Add more dressing to your liking and place in the fridge for 30 minutes to chill before serving.Best eaten within 1-2 days. Enjoy!
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