Ingredients
Scale
- 1 bunch kale, finely chopped
- 1/2 cup shredded green cabbage
- 1/4 cup slivered almonds
- 1/4 cup roasted pumpkin seeds (pepitas)
- 1/4 cup dried cranberries
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup olive oil
Instructions
- Step 1: Wash and thoroughly dry the kale. Remove the tough stems and finely chop the kale into small, bite-sized pieces.
- Step 2: In a large bowl, combine the chopped kale and shredded green cabbage.
- Step 3: In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey until well combined. Gradually whisk in the olive oil until the dressing is emulsified.
- Step 4: Pour the dressing over the kale and cabbage mixture. Massage the dressing into the kale with your hands for about 2-3 minutes. This helps to soften the kale and makes it more palatable.
- Step 5: Add the slivered almonds, roasted pumpkin seeds, and dried cranberries to the salad. Toss everything together to evenly distribute the ingredients.
- Step 6: Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days, but note it may soften slightly.
- This salad is best served cold, so there's no need for reheating; it's perfect straight from the fridge.
- Enjoy this salad as a light lunch or a vibrant side dish to grilled chicken or fish.
- Don't skip massaging the kale; this step is key for tenderizing the leaves and creating that signature "crunch" without being tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American