Scale

For the Salad:

4 cups kale, stems removed and chopped

2 cups green cabbage, thinly sliced

¼ cup sliced almonds

For the Dressing:

¼ cup apple cider vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey (or maple syrup for vegan option)

½ teaspoon salt

¼ teaspoon black pepper

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Prepare the Kale and Cabbage: Wash, chop, and massage the kale. Thinly slice the cabbage.
Make the Dressing: Whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper.
Assemble the Salad: Combine the kale, cabbage, and sliced almonds in a large bowl.
Dress the Salad: Pour the dressing over the salad and toss until everything is well coated.
Let It Sit: For the best flavor, allow the salad to rest for 10–15 minutes before serving.
Serve and Enjoy: Garnish with extra almonds and serve fresh.

For Extra Flavor: Toast the almonds before adding them to enhance their nutty taste.
Storage Tip: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make It Vegan: Swap the honey for maple syrup or agave.