1-First Step: Wash, dry, and prep the kale Start by washing and drying the curly kale well. Remove the tough stems, then chop the leaves into bite-sized pieces. If you are using pre-cut greens, this step gets even faster and can cut your prep time down to about 5 minutes. Place the kale in a large bowl. Add 1 teaspoon olive oil and a squeeze of lemon juice, then massage the leaves with your hands for 2 to 3 minutes. This step softens the kale, takes away some of the bitterness, and gives the salad a better texture.

2-Second Step: Add the cabbage Once the kale feels tender, add the shredded green cabbage to the bowl. Toss it together so the two greens mix evenly. The cabbage adds that classic crunch that makes Kale Crunch Salad so satisfying.

3-Third Step: Whisk the vinaigrette In a separate bowl or jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, apple cider vinegar, honey or your chosen sweetener, salt, and a pinch of pepper. Whisk or shake until the dressing looks smooth and blended. The Dijon helps the dressing come together, while the honey or maple syrup softens the sharp vinegar and lemon. If you like a little more tang, add an extra splash of vinegar. If you prefer it sweeter, add a touch more honey or agave.

4-Fourth Step: Dress the salad Drizzle the vinaigrette over the kale and cabbage mixture. Start with a little first, then add more if needed. You want the greens coated, not soggy. Toss everything together until the leaves are lightly dressed.

5-Final Step: Add the almonds and serve Top the salad with roasted almond slivers just before serving. Toss once more, then serve right away for the best crunch. This salad tastes great on its own, but it also pairs well with simple mains like grilled chicken, shrimp, or a soup on the side.