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CFC’s FAVORITE Crunchy Kale Salad
Keeping it SUPER SIMPLE with this easy-to-make fresh salad + tangy dressing that is quite similar in taste to a certain fast food chain’s popular Kale Crunch Salad.
We’re using high-quality, healthy olive oil for the DELICIOUS homemade dressing that really becomes the star of this show and transforms otherwise boring veggies into a big crave-worthy bowl of crunchy, tangy goodness that people actually want to eat!
This recipe is budget-friendly since both kale and green cabbage are often on sale and lower in cost than many other produce items.
Perfect to make and bring for pot-lucks or parties because this is always a crowd pleaser, goes with everything, and it’s easy to make.
Oh, it also just gets tastier as it sits for a few hours, which makes it VERY party appropriate and appealing for both you and your guests!
Toast your own almonds because store-bought toasted nuts are often cooked in cheap/inflammatory oils.
Here’s how:
Place the nuts in a dry skillet (no oil) over medium heat.
Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown (if sliced or slivered), about 4 minutes.
Stay with them constantly because the nuts easily burn.
Rachel’s tip:
Make SURE that you actually love the taste of the olive oil that you use for your dressings like this one, because your salad will come out tasting very much like the oil you use.
4 servings
Ingredients:
-
1 large bunch of kale, stems removed and chopped into bite-sized pieces
-
1/2 small green cabbage, shredded
-
1/2 cup sliced almonds, toasted
Homemade Dressing:
-
3 Tbsps extra-virgin olive oil
-
3 Tbsps apple cider vinegar
-
2 Tbsps raw honey or pure maple syrup
-
1 Tbsp hot sauce, or to taste
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
sea salt and ground pepper, to your taste
Instructions:
In a small bowl, whisk all of your dressing ingredients until emulsified.
Taste test and add sea salt and pepper to your liking.
I often add a bit more hot sauce because I love the spiciness but be sure to adjust to your personal taste.
In a large bowl, add all of your chopped kale and cabbage.
Drizzle the dressing over everything and massage the dressing into leaves with your clean hands.
Sprinkle with your toasted almonds and enjoy!
Rachel
Ingredients
- 1 large bunch of kale, stems removed and chopped into bite-sized pieces
- 1/2 small green cabbage, shredded
- 1/2 cup sliced almonds, toasted
- Homemade Dressing:
- 3 Tbsps extra-virgin olive oil
- 3 Tbsps apple cider vinegar
- 2 Tbsps raw honey or pure maple syrup
- 1 Tbsp hot sauce, or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sea salt and ground pepper, to your taste
Instructions
- In a small bowl, whisk all of your dressing ingredients until emulsified.
- Taste test and add sea salt and pepper to your liking. I often add a bit more hot sauce because I love the spiciness but be sure to adjust to your personal taste.
- In a large bowl, add all of your chopped kale and cabbage.
- Drizzle the dressing over everything and massage the dressing into leaves with your clean hands.
- Sprinkle with your toasted almonds and enjoy!
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