Kale Crunch Side Tray Recipe

Wash and dry greens

Rinse the kale and cabbage under cold water. Shake off excess water and spin in a salad spinner or pat dry thoroughly with clean kitchen towels. Removing excess moisture helps the dressing cling and keeps the crunch.

Chop kale

Strip kale leaves from stems and discard or reserve stems for another use. Stack leaves, roll tightly, and slice crosswise into fine ribbons (about 1/4-inch). Measure 4 cups packed.

Shred cabbage

Cut the cabbage into quarters, remove the core, and thinly slice to yield about 2 cups shredded. Toss with the chopped kale in a large mixing bowl so they begin to combine.

Prep apple and parsley

Core and julienne (or finely dice) the apple to produce about 1 cup. Add apple and 2 tablespoons chopped parsley to the bowl with the greens and toss gently to distribute.

In a medium bowl or jar, add 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey (or maple syrup), 1 tablespoon fresh lemon juice, 1 tablespoon minced shallot, 1 teaspoon minced garlic, 1 teaspoon coarse salt, and 1 teaspoon freshly ground black pepper.

Whisk in the olive oil: while whisking vigorously, slowly drizzle in 6 tablespoons extra virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, combine all ingredients in a jar, secure the lid, and shake vigorously for 30 seconds. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or another teaspoon of vinegar if you'd like brighter acidity.

If your almonds are not roasted, preheat oven to 350°F (175°C). Spread 1 cup whole or sliced almonds on a baking sheet in a single layer and roast 6–8 minutes, stirring once, until fragrant and lightly golden. Watch closely to avoid burning. Let cool slightly, then coarsely chop.

Add 1 cup chopped roasted almonds and optional 2 tablespoons sunflower seeds to the bowl with the greens and apples. Reserve a small handful (about 2 tablespoons) to sprinkle on top for presentation.

Dress the salad: pour approximately half of the vinaigrette over the kale-cabbage-apple mixture (start with 3–4 tablespoons). Toss vigorously for 30–60 seconds to massage the dressing into the kale and cabbage — this softens the kale slightly and helps flavor distribute. Taste and add more dressing as needed (up to the full amount) to reach your desired balance. The salad should be well coated but not soggy.

Plate and serve: transfer the salad to a serving tray or bowl, sprinkle the reserved almonds on top for extra crunch, and serve immediately. If making ahead, store dressing separately and toss dress just before serving to maintain maximum crunch.