Kale Crunch Salad (Chick-Fil-A Copycat)

This Kale Crunch Salad is light, fresh and crunchy. It takes only 10 minutes from start to finish. This Paleo kale salad is great for a quick and easy lunch, light dinner, and meal prep. The homemade dressing is sweet, savory and so flavorful!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 servings

Calories: 385 kcal per serving

Ingredients

2 cups - kale
1 ½ cups - green cabbage
½ cup - almonds
2 tablespoons - apple cider vinegar
2 tablespoons - pure maple syrup
½ cup - olive oil
1 tbsp - coarse mustard
squeeze lemon juice
1 pinch - sea salt
1 pinch - ground pepper

Instructions

First, add slivered almonds to a skillet over low heat. Cook for 3 to 5 minutes or until almonds are lightly toasted. Remove from heat.
Next, massage kale. Take kale in your hands and massage until it is not as tough. Chop kale and place in a large salad bowl.
Then, slice green cabbage into long thin strips. Add cabbage to salad bowl.
Add toasted slivered almonds to salad bowl.
Then, make dressing. Combine all dressing ingredients in a small bowl. Stir to combine.
Pour dressing into salad bowl. Toss to combine.
Finally, serve!

Nutrition