Kale Crunch Salad (Chick-Fil-A Copycat)
Ingredients
Scale
- 1 bunch raw curly green kale (washed, de-stemmed and dried)
- 2 cups green cabbage (thinly sliced)
- ½ cup roasted and salted almonds (roughly chopped)
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 2 Tablespoons honey or maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt + more if needed
- ¼ teaspoon freshly ground black pepper + more if needed
Instructions
- De-stem, chop and wash your kale. Use a salad spinner to dry it or dry it with paper towels or kitchen towels.
- In a large mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard, garlic powder, salt and pepper.
- Add your chopped and dry kale to the bowl along with the cabbage. Drizzle the dressing over the kale and cabbage and using your hands massage the kale with the dressing.
- Top with chopped almonds and serve immediately!