cutting board and knife
large mixing bowl
skillet to toast nuts
Whisk together all ingredients for dressing. (Or add ingredients to a jar with a lid and shake to emulsify.)
Add kale to a large bowl. Add in the dressing and massage firmly for 3-5 minutes, until the kale has softened and shrunk considerably in volume.
Toss in the shredded cabbage and green onions. The salad can be served immediately, or it can be marinated for several hours or even overnight and the greens will continue to tenderize. Top with sliced toasted almonds and any other optional add-ins when ready to serve.
Less sweet - If you aren't a fan of sweet & savory, reduce the maple syrup in the dressing to 1 teaspoon. This is enough to round out the flavors without it being noticeably sweet.
Substitutions
Kale - You can use Tuscan or lacinato kale rather than curly kale. It usually it comes in smaller bunches, so you may need to buy an additional bunch or two to get the same volume.
Almonds - Feel free to use any kind of toasted nut or seed (or even a blend) in place of almonds. Pecans, walnuts, and sunflower seeds are some of my favorites for this salad.
Apple cider vinegar - The best alternative for ACV is red or white wine vinegar.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.