A quick kale salad with shredded cabbage, apple cider-mustard vinaigrette, and a savory crunchy topping
Ingredients
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
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
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
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.
Transfer to a small bowl. Let cool to room temperature. Meanwhile, make the vinaigrette.
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.
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.
