What ingredients do I need for this recipe?

You’ll need fresh produce like curly kale and cabbage, nuts such as almonds, and mix-ins like dried cranberries. For the dressing, gather apple cider vinegar, Dijon mustard, and extra virgin olive oil.

How do I prepare the kale and cabbage?

Wash and dry the leaves thoroughly, then chop them into bite-sized pieces. Massage the greens with a bit of oil to soften their texture and enhance flavor.

What’s the best way to make the vinaigrette?

Whisk together apple cider vinegar, Dijon mustard, extra virgin olive oil, and a pinch of salt and pepper. Adjust the ratios to suit your taste preferences.

Can I add protein to this dish?

Absolutely! Grilled chicken, tofu, or chickpeas are excellent options to make this a more filling meal.

How do I store leftovers?

Keep the dish in an airtight container in the fridge. Store the dressing separately to maintain the texture and freshness.

What are the health benefits of kale and cabbage?

Both are packed with vitamins like C and K, fiber, and antioxidants, making them great for digestion and overall health.

What can I pair this with for lunch or dinner?

It pairs well with grilled fish, roasted vegetables, or a hearty soup for a balanced meal.

How can I add more crunch to the recipe?

Toss in toasted almonds, sunflower seeds, or even crispy chickpeas for an extra layer of texture.

How to Make Kale Crunch Salad: Crispy, and Totally Addictive

Description

This Kale Crunch Salad is packed with curly kale, crunchy cabbage, toasted almonds, and sweet dried cranberries, all tossed in a zesty apple cider vinaigrette. It’s a perfect balance of textures and flavors—nutty, tangy, and slightly sweet—making it a delicious and nutrient-dense side dish or light meal!

Ingredients

Scale

For the Salad:

4 cups curly kale, chopped
2 cups cabbage, shredded (green or purple)
½ cup almonds, sliced or chopped (toasted for extra flavor)
½ cup dried cranberries

For the Dressing:

¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for a touch of sweetness)
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Massage the Kale:
- Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and massage with your hands for 1-2 minutes to soften its texture and reduce bitterness.
Make the Dressing:
- In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and black pepper until emulsified.
Assemble the Salad:
- Add the shredded cabbage, toasted almonds, and dried cranberries to the bowl with the kale.
- Pour the dressing over the salad and toss until everything is well coated.
Serve & Enjoy:
- Let the salad sit for 5-10 minutes to absorb the flavors, then serve immediately or refrigerate for later.

Notes

For extra crunch, add sunflower seeds or pumpkin seeds.
For a protein boost, toss in grilled chicken, chickpeas, or quinoa.
Best served fresh, but it keeps well in the fridge for up to 2 days.

Prep Time: 10 minutes
Category: Lunch
Method: Salad
Cuisine: American

Nutrition

Serving Size: 4 Servings
Calories: ~250 kcal per serving
Sugar: 9 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 2 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: KaleCrunchSalad, HealthyEating, SuperfoodSalad, VeganRecipes, EasyMeals