Description
A fresh and nutritious kale salad with a delightful mix of sweet and savory flavors, perfect for lunch or as a side dish.
Ingredients
Scale
- 1 bunch Curly kale (stems removed, finely chopped)
- 2 cups Green cabbage (thinly shredded)
- 1 large Granny Smith apple (diced)
- 1 cup Dried cherries (up to 1½ cups preferred)
- 1/2 cup Roasted almonds (sliced or slivered)
- 1/4 cup Parmesan cheese (optional)
- 1/3 cup Apple cider vinegar
- 1/4 cup Olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Honey or maple syrup
- 1 clove Garlic (minced)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Remove the stems from the kale and finely chop the leaves. Place the chopped kale in a large bowl with 1 tablespoon of olive oil and a pinch of salt. Massage the kale for about 2–3 minutes until it becomes softened.
- Shred the cabbage, dice the apple, and measure the dried cherries and almonds.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until well mixed and emulsified.
- Add the shredded cabbage to the bowl with the kale. Toss in the diced apples, dried cherries, and roasted almonds.
- Drizzle the dressing over the salad and toss until everything is evenly coated.
- Divide the salad into bowls and top with Parmesan cheese if desired. Serve immediately.
Notes
Massage the kale well for better flavor. Adjust sweetness by modifying the honey or maple syrup. Customize with other nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg