This copycat Chick-fil-A kale salad has a sweet and tangy dressing coating tender kale and cabbage leaves that have been gently massaged. This salad can sit for an hour or two; just be sure to toss it before serving to redistribute the dressing.
- 8 cups chopped stemmed kale (1 medium bunch)
- 2 cups shredded green cabbage
- ⅓ cup extra-virgin olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon spicy brown mustard
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ½ cup sliced almonds, toasted (see Tip)
- Step 1
Place kale and cabbage in a large bowl. Whisk oil, vinegar, maple syrup, mustard, garlic powder, pepper and salt in a measuring cup. Pour over the kale mixture. With clean hands, massage and crush the greens until the volume is reduced by a third. Stir in almonds before serving.
For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Serving Size: 1 3/4 cups Per Serving: 293 calories; protein 4g; carbohydrates 15g; dietary fiber 4g; sugars 8g; added sugar 6g; fat 25g; saturated fat 3g; mono fat 18g; poly fat 3g; vitamin a iu 3199IU; vitamin b3 niacin 1mg; vitamin c 50mg; vitamin e iu 9IU; folate 50mg; vitamin k 226mg; sodium 216mg; calcium 102mg; chromium 1mcg; iron 1mg; magnesium 50mg; phosphorus 88mg; potassium 279mg; zinc 1mg; omega 6 fatty acid 3g; niacin equivalents 1mg; selenium 1mcg.