Description
This Chick-Fil-A inspired kale salad is a vibrant and healthy dish combining crisp kale, green cabbage, and toasted almonds tossed in a tangy apple cider vinaigrette. Perfect as a light meal or a refreshing side, this salad delivers a delicious balance of sweet, tangy, and mildly spicy flavors in just 20 minutes.
Ingredients
For the Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 3 tablespoons honey
- 1 tablespoon honey Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon fresh lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
For the Salad
- 6 cups chopped curly kale greens, washed and dried
- 2 cups thinly sliced green cabbage
- ⅓ cup toasted and sliced unsalted almonds
Instructions
- Make the Apple Cider Vinaigrette: In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey, honey Dijon mustard, maple syrup, fresh lemon zest, freshly squeezed lemon juice, kosher salt, freshly cracked black pepper, and crushed red pepper flakes until fully combined and smooth. Set aside to develop flavors.
- Assemble the Kale Salad: Place the chopped kale and thinly sliced green cabbage in a large bowl. Use tongs to toss the greens together evenly.
- Add Toppings: Sprinkle the toasted and sliced unsalted almonds evenly over the mixed greens.
- Dress the Salad: Drizzle the prepared apple cider vinaigrette over the salad mixture. Use tongs to toss thoroughly, ensuring the kale and cabbage are completely coated with the dressing.
- Serve: Serve the salad immediately for the freshest texture and flavor.
Notes
- Make sure the kale is thoroughly washed and dried to avoid excess moisture which can dilute the dressing.
- For a nuttier flavor, you can toast the almonds at home if not pre-toasted.
- Adjust the amount of honey and maple syrup in the dressing to balance sweetness according to your taste.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
