Ingredients:

  • 1 bunch (280g) Curly Kale, stems removed and finely chopped
  • 2 cups (150g) Green Cabbage, shredded
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 2 tbsp (30ml) Apple Cider Vinegar
  • 1.5 tbsp (22ml) Pure Maple Syrup
  • 1 tsp (5g) Dijon Mustard
  • 1/4 tsp (1.5g) Sea Salt
  • 1/8 tsp (0.5g) Black Pepper
  • 1/2 cup (60g) Roasted Salted Almonds, roughly chopped

Instructions:

  1. De-stem the kale by sliding your hand down the woody stalk. Wash the leaves thoroughly in cold water and dry completely using a salad spinner or towel. Chop the kale and cabbage into thin, bite-sized ribbons.
  2. Prepare the emulsion: In a small mason jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper. Shake or whisk vigorously for 30 seconds until the dressing is opaque and mahogany-colored.
  3. Place the chopped kale in a large mixing bowl. Drizzle with exactly half of the prepared vinaigrette. Using clean hands, firmly knead/massage the kale leaves for approximately 2 minutes until they become dark green, supple, and reduced in volume.
  4. Add the shredded cabbage and the remaining dressing to the bowl. Toss well to ensure even coating. Top with the roasted salted almonds immediately before serving to maintain maximum crunch.