Name: Kale Crunch Salad
Prep time: 8 min
Total time: 8 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups curly kale; 2 cups green cabbage; 0.333 cup almonds; 3 tablespoons olive oil; 3 tablespoons maple syrup; 3 tablespoons apple cider vinegar; 1 tbsp dijon mustard; 0.5 tsp sea salt; 0.25 tsp black pepper

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Kale Crunch Salad

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Whisk dressing ingredients together then set aside. Place the chopped kale into a large mixing bowl and pour the dressing over it. Massage for 3-5 minutes, until the kale becomes tender.

To assemble the salad, add shredded green cabbage and chopped almonds to the mixing bowl. Toss to combine then enjoy immediately or store in the refrigerator until ready to serve.

Nutrition

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Tips & Tricks (5)

Massage Your Kale 💪
Massage the curly kale with a pinch of sea salt for 1-2 minutes before adding dressing to break down the fibers, making it more tender and improving dressing absorption without wilting.
Toast Almonds for Maximum Crunch 🔥
Lightly toast your almonds in a dry pan for 2-3 minutes before adding to release their oils and deepen their flavor, then season with sea salt while still warm for better adhesion.
Balance Your Dressing Ratio ⚖️
Use a 1:3 ratio of apple cider vinegar to olive oil, then whisk in Dijon mustard and maple syrup to emulsify—this prevents the salad from becoming soggy and ensures consistent flavor throughout.
Prep Components Separately Until Service 🕐
Keep kale, cabbage, almonds, and dressing in separate containers until just before serving to maintain optimal crunch and prevent the salad from becoming limp or waterlogged.
Use Quality Dijon Mustard as an Emulsifier 🎯
Whisk Dijon mustard with vinegar first to create an emulsifying base, then slowly drizzle in olive oil while whisking—this creates a creamy vinaigrette that clings to the vegetables rather than pooling at the bottom.