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A fresh Kale Crunch Salad with shredded cabbage and roasted salted almonds in a large bowl.

Kale Crunch Salad (Chick-Fil-A Copycat)

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 145
Ingredients Method

Ingredients
  

  • 1 bunch curly kale, stems removed and finely chopped (approx. 6 cups)
  • 2 cups green cabbage, shredded or thinly sliced
  • 1/2 cup roasted salted almonds, slivered or roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper until the vinaigrette is fully emulsified.
  2. Place the finely chopped kale and shredded green cabbage into a large salad bowl.
  3. Pour the prepared vinaigrette over the kale and cabbage mixture.
  4. Using clean hands, massage the dressing into the greens for 1 to 2 minutes; this mechanical action breaks down the cellulose structure of the kale, resulting in a tender texture and reduced bitterness.
  5. Allow the salad to rest at room temperature for 10 minutes to permit the acids in the dressing to further tenderize the greens.
  6. Garnish with the roasted salted almonds immediately before serving to maintain their crispy texture.