Make the popular crunchy kale salad with a tangy apple cider vinaigrette at home. This recipe focuses on proper kale preparation for maximum texture.
Author:Ahazzam
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:2 servings
Category:Salad
Method:No Cook
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 large bunch curly kale, stems removed and chopped
1/4 cup raw pepitas (pumpkin seeds)
1/4 cup slivered almonds
1 tablespoon olive oil (for massaging kale)
1/2 teaspoon salt (for massaging kale)
For the Dressing:
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the kale: Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Massage the kale vigorously with your hands for 2 to 3 minutes until the leaves soften slightly and reduce in volume. This step is key for texture.
Make the dressing: In a small jar with a tight-fitting lid, combine the apple cider vinegar, 2 tablespoons of olive oil, maple syrup, Dijon mustard, salt, and pepper. Close the lid tightly and shake well until the dressing emulsifies.
Toast the nuts and seeds: Heat a small, dry skillet over medium heat. Add the pepitas and almonds. Toast, stirring frequently, for 3 to 5 minutes until fragrant and lightly browned. Remove from heat immediately.
Assemble the salad: Add the toasted pepitas and almonds to the massaged kale.
Dress the salad: Pour about half of the dressing over the kale mixture. Toss gently to coat everything evenly. Add more dressing as needed, but do not overdress.
Serve immediately to maintain the crunch.
Notes
For the best crunch, massage the kale until it feels pliable, not mushy.
You can substitute sunflower seeds for pepitas if desired.
Taste the dressing before adding it; adjust maple syrup for sweetness or vinegar for tanginess.