3cupsroughly chopped kale(stripped of any thick stems)
2cupsshredded Napa cabbage
½cuptoasted almonds or pepitas
Optional Add-Ins:
¼cupfinely grated Parmesan(optional, but recommended)
1apple (your choice)(cored and diced)
½cupdried cranberries(or cherries, or other chopped dried fruit)
Instructions
Make the dressing: In a small container or bowl, combine the extra-virgin olive oil, apple cider vinegar, apple cider or juice, maple syrup, Dijon mustard, minced garlic, salt, and freshly ground pepper to taste.
Place the kale in a mixing or serving bowl and pour over the dressing. Using your hands, toss and kale with the dressing and massage the kale as you do this so that the leaves soften and start to absorb the dressing. Let sit for a few minutes, then toss in the cabbage, combine well, and let sit for another 10 minutes.
Then toss in the nuts or pepitas, the Parmesan if using, and any other add-ins you like. Serve.
Notes
My version of this salad uses napa cabbage, which I find lighter and more lettuce-y than regular cabbage.
While almonds are certainly an option, if there are allergies in your house (as there are in mine) then pepitas (hulled pumpkin seeds) are a terrific option, providing the crunch in the promise of the salad.