Crunchy and light, this copycat Chick-Fil-A kale crunch salad with curly kale, cabbage and roasted almonds is super fast and easy to make. A versatile side dish with a light apple dijon dressing, it is vegan, plant-based and oil-free, too.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: kale crunch salad, Kale Crunch Salad Chick-Fil-A Copycat
In a large salad bowl, place your chopped kale and shredded cabbage.
6 cups curly kale, 1.5 cups green cabbage
Make the apple dijon dressing: In a small mason jar or bowl, add apple cider vinegar, dijon mustard, maple syrup, salt and water. Place lid on mason jar tightly, then shake until combined. In a bowl, use a fork to mix the ingredients together.
2 teaspoons apple cider vinegar, 1 tablespoon dijon mustard, 4 tablespoons maple syrup, ½ teaspoon sea salt, 4-6 tablespoons water
Pour dressing onto kale and cabbage. Toss to combine and let sit while you roast the almonds. The kale and cabbage will be more tender, if allowed to marinate in the dressing for 5-10 minutes.
Dry roast chopped almonds in small skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 1-3 minutes. Be careful because they go from fragrant to burnt very quickly. Remove from heat, sprinkle with a pinch of salt and immediately transfer to a plate to cool.
⅓ cup almonds
Sprinkle the roasted, salted chopped almonds on top of the salad. Serve and enjoy!
Notes
10/25/2023 Note: doubled apple dijon dressing quantity, so there is plenty of dressing to mix-in to the kale and cabbage.