Make Chick-fil-A's kale crunch salad at home using my copycat recipe. This salad tastes like the one you get at the store, but better because it's homemade! Have it on your table in five to ten minutes!
Kale: Wash and dry the kale. Remove stems and chop into bite-sized pieces. In a bowl, drizzle kale with 1 teaspoon olive oil and a small squeeze of lemon juice. Massage with clean hands for 2–3 minutes until tender.
Combine: Combine the kale and shredded green cabbage in a large mixing bowl
Vinaigrette: In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, sweetener of choice, salt, and a pinch of pepper.
Toss: Drizzle the Dijon mustard Vinegrette Dressing and sprinkle the roasted almond.
Notes
Extra Dressing
Store any extra dressing in an airtight container in the refrigerator for up to 1 week.
Serving
Serve the salad in a large salad bowl or individual plates.
This recipe serves 4-6 people as a side dish or 2-3 people as a main course.
Vegan Modification
To make the dressing vegan, substitute blue agave or maple syrup for honey at a 1:1 ratio.