Whisk the chopped shallots, apple cider vinegar, maple syrup, and dijon mustard in a small bowl or jar.
1 small shallot, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon dijon mustard
Slowly pour the olive oil in with a steady stream while whisking continuously. You can also use an immersion blender to mix the oil into the dressing.
¼ cup extra virgin olive oil
Refrigerate until ready to use.
Kale Crunch Salad
Preheat the oven to 350°F (177°C). Place the almonds on a baking sheet in a single layer. Toast in the oven for 6-8 minutes. Keep an eye on the almonds to make sure they do not burn. Once you smell a nutty aroma then they are ready.
¼ cup almonds
Toss the chopped kale and cabbage in a large serving bowl. Sprinkle with almonds and Parmesan cheese, if using.
4 cups curly leaf kale, 2 cups green cabbage, ¼ cup shaved Parmesan
Drizzle with the apple cider-dijon dressing and toss to coat.
Notes
Storage: Refrigerate the salad and dressing in separate containers for up to 3 days. Drizzle the dressing over the salad when ready to serve. Substitutions:
Kale: Baby or regular kale or Romaine lettuce
Cabbage: Red cabbage, Nappa cabbage, shredded Brussels sprouts or shredded broccoli