Crunchy Kale Salad Recipe with Almond Vinaigrette

This Crunchy Kale Salad features crunchy cabbage varieties mixed with fresh herbs, green chili, avocado, and parmesan cheese tossed in a simple almond vinaigrette. This delicious salad makes a great side dish or add some protein to make it a full meal. 

Why You’ll Love This Crunchy Kale Salad 

This easy kale salad recipe is inspired by a restaurant close to my house called Jame. Every time we order this salad, my friends go crazy and say “Why can we not stop eating this???” I love this crunchy kale salad for meal prep or a potluck because it holds up perfectly even after being dressed. My copycat version is just as delicious, and with simple steps, is easy enough to make right at home. 

 

The secret to this salad is to not skip the step of massaging the kale. It is truly the most important step in making a raw kale salad. This releases some of the bitterness and makes the kale more tender– perfect for this crunchy salad! If you’re a kale hater, I recommend trying this method because it really does improve the taste. 

 

I serve this salad as an alternative to a slaw since it’s all cabbage (remember, kale is a cabbage.). And, as with all salads, feel free to swap in other additions that are in season or the protein of your choice to make it a main course salad. See the recipe tips below for fun swaps and substitution ideas. 

Ingredient Notes

Almond Salad Dressing

  • raw honey or pure maple syrup
  • Dijon mustard
  • garlic cloves
  • champagne vinegar or white wine vinegar 
  • cayenne pepper
  • cold-pressed extra-virgin olive oil
  • almonds: Use sunflower seeds or pumpkin seeds for a nut-free option.
  • sea salt
  • shoyu, tamari, or coconut aminos

Kale Salad

  • green kale: Use a mix of curly kale and lacinato kale or another variety that you prefer. 
  • green cabbage: You can substitute red cabbage if preferred. 
  • savoy cabbage
  • fresh herbs: Such as cilantro, chives, thai basil, mint, or tarragon.
  • chopped green chili: Such as jalapeno, serrano, or Thai chili depending on heat preference.
  • avocado or cherry tomatoes: Or a stone fruit that is not too sweet such as cherries or peaches.
  • parmigiano reggiano: Or grana padano, finely shredded (I shred my parmesan cheese with a vegetable peeler).
  • almonds: Optional
  • quinoa: Optional for extra protein

Step-by-Step Instructions

  1. In a medium bowl, combine the honey, dijon, garlic, champagne vinegar, and cayenne. Slowly pour the extra virgin olive oil in a steady stream while whisking constantly so the oil emulsifies with the rest of the ingredients. Stir in almonds. Season with salt and tamari. Taste for seasoning and add an additional pinch of salt if needed. 
  2. For the salad, place the kale and cabbages in a large mixing bowl and drizzle with enough dressing to coat lightly. Massage until softened. Add remaining ingredients and toss to combine.

Recipe Tips & Substitutions

  • To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like quinoa, chicken or fish and/or white beans or chickpeas. 
  • Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference. 
  • The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers 

Storage Tips

Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week. 

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Crunchy Kale Salad Recipe with Almond Vinaigrette
Author: 
Serves: 4-6
 
This Crunchy Kale Salad features crunchy cabbage varieties mixed with fresh herbs, green chili, avocado, and parmesan cheese tossed in a simple almond vinaigrette. This delicious salad makes a great side dish or add some protein to make it a full meal.
Ingredients
  • Almond Dressing
  • 1 Tablespoon raw honey or pure maple syrup
  • 2 Tablespoons Dijon mustard
  • 1-2 small-medium garlic cloves, minced
  • 1 Tablespoon champagne vinegar or white wine vinegar
  • 1 pinch cayenne pepper
  • ¾ cup unrefined, cold-pressed extra-virgin olive oil
  • ¼ cup almonds, roasted, cooled and chopped (use sunflower seeds for a nut-free option)
  • ⅛ teaspoon sea salt
  • 1 teaspoon shoyu, tamari or coconut aminos, to taste
  • Kale Salad:
  • 8 cups green kale, destemmed, finely chopped by hand
  • 1 ½ cups green cabbage, chiffonade
  • 1 ½ cups savoy cabbage, chiffonade
  • ½ cup fresh herbs such as cilantro, chives, thai basil, mint, or tarragon, chopped
  • 1-2 Tablespoons chopped green chili such as jalapeno, serrano, or Thai chili depending on heat preference
  • 1 avocado chopped into ½” dice or cherry tomatoes or a stone fruit that is not too sweet such as cherries or peaches
  • ¼ cup parmigiano reggiano or grana padano, finely shredded (I do this with a vegetable peeler), optional
  • ¼ cup almonds, roasted, cooled and chopped
  • cooked quinoa
Instructions
  1. In a medium bowl, combine the honey, dijon, garlic, champagne vinegar and cayenne. Slowly pour the oil in a steady stream while whisking constantly so the oil emulsifies with the rest of the ingredients. Stir in almonds. Season with salt and tamari. Taste for seasoning.
  2. For the salad, place the kale and cabbages in a bowl and drizzle with enough dressing to coat lightly. Massage until softened. Add remaining ingredients, including quinoa if using, and toss to combine.
Notes
Recipe Tips & Substitutions
To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like chicken or fish and/or white beans or chickpeas.
Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference.
The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers

Storage Tips
Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week.