Kale Almond Salad
This kale almond salad is a vibrant and crunchy meal-prep favorite featuring shredded cabbage avocado, and a luscious sweet mustard vinaigrette!
Servings: 6
Equipment
- Mixing Bowl
- High Speed Blender
- Medium Skillet
Ingredients
Salad
- 3 bunches Kale Washed, stems removed, finely shaved
- 2½ cups Green Cabbage Finely shaved
- 1 bunch Green Onions Finely sliced
- 1 bunch Cilantro Finely chopped
Sweet Mustard Vinaigrette
- ½ cup Cane Sugar
- ½ cup Dijon Mustard
- 1 tbsp Soy Sauce or Tamari
- 1½ tbsp Fresh Oregano Leaves
- 1 tsp Sea Salt
- ¼ cup Rice Vinegar
- 2 tbsp Lemon Juice About the juice of 1 lemon
- ¼ tsp Cayenne
- 3 cloves Garlic
- 1 Serrano Pepper Optional
- ⅓ cup Nutritional Yeast
- 2 cups Olive Oil
For Serving
- 1 cup Raw Almonds Roughly Chopped
- 2 Avocados Diced
- 1 cup Plant-Based Parmesan Shredded
Instructions
- In a large bowl, combine the kale, cabbage, green onion, and cilantro. Mix until everything is incorporated and distributed. Massage the mixture for 3 to 5 minutes. This will help break down the fibers in the kale, making the salad more tender.
- In a blender, purée the sugar, mustard, tamari, oregano, salt, rice vinegar, lemon juice, cayenne, garlic, serrano pepper, and nutritional yeast until smooth. The sugar should be totally incorporated. Slowly pour in the oil to emulsify. This should take about 30 seconds. Stop and taste the dressing and adjust for your taste.
- Place a medium skillet over medium-high heat and add the chopped almonds. Dry roast the almonds for about 5 minutes, until they start to become golden and fragrant.
- Pour the dressing over the kale and cabbage mix, and massage and mix together. Then add in the toasted almonds, diced avocados, and Parmesan and serve!
- Storage Instructions: Store the dressed salad in an airtight container in the refrigerator for up to 3 days. If you prefer your almonds to stay maximum-crunchy, store them in a small separate bag and add them just before eating.