Start by thoroughly washing the kale. Shake off any excess water and pat the leaves dry with a kitchen towel.

Strip the leaves from the stems (the stems can be tough and fibrous). Chop the kale into bite-sized pieces.

Thinly slice the green cabbage and add it to the bowl with the kale. This combination gives the salad its signature crunch.

Drizzle a small amount of olive oil (about 1 teaspoon) over the chopped kale.

Using your hands, gently massage the leaves for 1-2 minutes. This step is key – it softens the kale, removing bitterness and making the leaves tender and flavorful.

Heat a dry skillet over medium heat and toss in the roasted almonds. Stir frequently for about 3-4 minutes until they turn golden and fragrant.

Let them cool before adding to the salad. Toasting enhances the nutty flavor, giving the salad a richer taste.

In a small bowl, combine:

3 tbsp olive oil

1 ½ tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp honey

Juice of ½ lemon

A pinch of salt and pepper

Whisk vigorously until the dressing emulsifies and becomes smooth. Taste and adjust – add more honey for sweetness or extra vinegar for tang.

Pour the dressing over the kale and cabbage mixture. Toss well to ensure every leaf is coated evenly.

Sprinkle the toasted almonds on top, adding a delicious crunch with every bite.

For added flavor, toss in some thinly sliced apples or dried cranberries. The sweetness balances the savory, tangy dressing beautifully.

You can also add grilled chicken for a protein boost, turning the salad into a hearty main dish.

Time to Enjoy!

Serve the salad immediately or let it rest for 5-10 minutes to allow the flavors to meld. This salad is perfect for a light lunch, a side for dinner, or as a dish to impress guests at gatherings.

Making this copycat kale crunch salad is simple, satisfying, and a fun way to recreate a fast-food favorite at home.