Ingredients:

  • 6 cups (140g) curly kale, stems removed and thinly sliced
  • 4 cups (150g) green cabbage, shredded into thin ribbons
  • 1/2 cup (60g) whole almonds, roasted and salted
  • 1/4 cup (15g) dried cranberries
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (20g) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the kale and cabbage as thinly as possible into confetti or ribbon shapes to increase surface area for the dressing.
  2. Combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a mason jar; shake vigorously for 30 seconds until the dressing is creamy and opaque.
  3. Place the sliced kale and cabbage in a large mixing bowl. Drizzle with 2 tablespoons of the dressing and use your fingertips to firmly massage the greens for approximately 2 minutes until the leaves soften and shrink in volume.
  4. Pour in the remaining dressing and fold in the roasted almonds and dried cranberries. Toss gently to ensure the ingredients are evenly dispersed.