Ingredients

Ingredients

For the crunch:

• 1/4 cup whole almonds, coarsely chopped or crushed
• 1/4 cup raw sunflower or pumpkin seeds
• 1 tablespoon olive oil
• 1/4 cup panko breadcrumbs
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup, agave nectar, or honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the salad:

• 1 medium bunch flat-leaf or curly kale (about 10 ounces), stems removed and leaves torn into bite-size pieces (about 10 cups)
• 1 cup shredded green cabbage

Instructions

Make the crunch:

1. Toast 1/4 cup coarsely chopped almonds and 1/4 cup raw sunflower seeds in a medium skillet over medium-high heat until fragrant, 2 to 3 minutes. Reduce the heat to medium. Add 1 tablespoon olive oil, 1/4 cup panko breadcrumbs, 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring often, until the panko is golden-brown, 1 1/2 to 2 minutes more.
2. Transfer to a small bowl. Let cool to room temperature. Meanwhile, make the vinaigrette.

Make the vinaigrette and salad:

1. Whisk 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl.
2. Add 1 medium bunch torn kale leaves and 1 cup shredded green cabbage. Toss until the greens are well-coated in dressing. Garnish with the desired amount of crunch.

Recipe Notes

Substitutions: You can skip the crunch and top the salad with 1/2 cup toasted, chopped or crushed almonds instead.

Make ahead: The vinaigrette can be made up to 1 day ahead and refrigerated in an airtight container. Stir before using. The crunch can be made up to 2 days ahead and stored in an airtight container at room temperature.

Storage: Store leftover crunch in an airtight container at room temperature for up to 2 days. Refrigerate leftover salad or dressing in an airtight container for up to 2 days.