Chop Kale Salad Recipe

Prepare the kale

Wash kale thoroughly. Strip leaves from tough stems and discard stems. Stack leaves, roll tightly, and finely chop (chiffonade) until pieces are about 1/4 to 1/2 inch. Place chopped kale in a large mixing bowl.

Massage the kale

Drizzle 1 tablespoon of the olive oil from the dressing ingredients (reserve remaining oil for dressing) and a pinch (about 1/8 tsp) of salt over the chopped kale. With clean hands, massage the kale for 1–2 minutes until it darkens and softens. This tenderizes the leaves and reduces bitterness.

Prepare vegetables and fruit

Thinly slice the red cabbage and shred the carrot if not pre-shredded. Core and dice the green apple into 1/4-inch pieces; toss apple with 1/2 teaspoon lemon juice (from the dressing lemon) to prevent browning. Add the cabbage, carrot, diced apple, chopped parsley, and toasted slivered almonds to the bowl with the massaged kale.

Add cheese

If using, sprinkle crumbled feta over the assembled salad ingredients and gently toss to combine. Do not add dressing yet.

In a small bowl or jar, combine the fresh lemon juice, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, sea salt, and freshly ground black pepper. Whisk together until the mustard and honey are fully incorporated.

Slowly whisk in the remaining olive oil in a steady stream (or add and shake vigorously if using a jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, pepper, or lemon to your preference.

Pour about three-quarters of the dressing over the salad and toss thoroughly to coat. Taste the salad and add more dressing as needed (reserve a small amount of dressing for serving).

Serve immediately or refrigerate for up to 2 hours to let flavors meld. If making ahead longer, store dressing separately and toss just before serving to keep kale texture fresh.