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Kale crunch salad in bowl with dressing
At a Glance:
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Get the Recipe: Kale Crunch Salad (Chick-Fil-A Copycat)

This Kale Crunch Salad is fresh, crunchy, and delicious. It takes just minutes to prepare and has the most flavorful sweet and savory dressing. This Paleo kale salad is great for a quick and easy lunch, dinner, or meal prep!
5 from 2 votes
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Ingredients

4 servings

Salad

  • 2 cups kale, massaged and chopped
  • 1 ½ cups green cabbage, chopped into thin strips
  • ½ cup slivered almonds

Dressing

Instructions 

  • First, add slivered almonds to a skillet over low heat. Cook for 3 to 5 minutes or until almonds are lightly toasted. Remove from heat.
  • Next, massage kale. Take kale in your hands and massage until it is not as tough. Chop kale and place in a large salad bowl.
  • Then, slice green cabbage into long thin strips. Add cabbage to salad bowl.
  • Add toasted slivered almonds to salad bowl.
  • Then, make dressing. Combine all dressing ingredients in a small bowl. Stir to combine.
  • Pour dressing into salad bowl. Toss to combine.
  • Finally, serve!

Notes

  • Toasting the almonds takes just 3 to 5 minutes and adds a ton of flavor!  Feel free to use whole almonds or another nut or seed if desired.
  • Massaging the kale is important.  Kale can be a little stiff and rigid until massaged.  Simply massage kale with your hands until it has a softer texture.
  • Red cabbage can be substituted for green cabbage.
  • Slice cabbage into long thin strips.
  • Add meat, protein, dried cranberries, or any other desired toppings!
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • If possible, store salad and dressing separately.  Then dress salad as needed.
  • Nutrition facts include full salad dressing.
Calories: 370kcal, Carbohydrates: 14g, Protein: 5g, Fat: 34g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 24g, Trans Fat: 1g, Sodium: 62mg, Potassium: 338mg, Fiber: 2g, Sugar: 7g, Vitamin A: 3375IU, Vitamin C: 50mg, Calcium: 110mg, Iron: 1mg
Author: Addison LaBonte
Course: Main Course
Cuisine: American