The Best Kale Crunch Salad

🧂 Ingredients

• 4 cups kale

  washed, stemmed and chopped (about 1 bunch)
• 3 carrots

  peeled and shredded
• 2 cups red cabbage

  shredded
• ½ cup sliced almonds unsalted
• 15 oz white beans

  drained
• 1 tbsp dijon mustard
• 2 tbsp pure maple syrup
• ¼ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 pinch salt
• 1 pinch fresh ground black pepper

Instructions

• 1 Prepare kale, carrots and cabbage by washing and chopping
• 2 Make the dressing by combining dijon mustard, extra virgin olive oil, apple
  cider vinegar, pure maple syrup, salt and pepper.
• 3 Optional step: Massage kale. In a large bowl, add the kale and 2 tablespoons of
  the dressing. Massage the dressing into the kale for 2-3 minutes until the
  leaves become tender.
• 4 Add carrots, cabbage, beans and almonds to the kale. Pour remaining dressing
  over it and toss until well combined.
• 5 Enjoy within 3-4 days when refrigerated and covered properly.

Nutrition Info