Kale Crunch Salad
Ingredients
Dressing
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- salt and pepper, to taste
Salad
- 4 cups kale, stemmed and shredded
- 4 cups cabbage, thinly shredded
- 1 medium Honeycrisp apple, diced
- 1/2 cup almonds, slivered and toasted
- 1/4 cup Pecorino cheese, grated
Instructions
- Make the dressing by whisking together the Dijon, maple syrup, vinegar, and olive oil. Season to taste with salt and pepper.
- Toss the kale and cabbage in a large bowl and add a few spoonfuls of dressing. Briefly massage the salad with your hands to soften the kale and cabbage. Add the apple, almonds, and cheese, and toss with additional dressing. Season to taste with salt and pepper.