10-Minute Kale Crunch Salad (Chick-fil-A Copycat)

This Kale Crunch Salad is your new go-to when you want something fresh, fast, and actually satisfying. Inspired by the Chick-fil-A favorite, it's packed with curly kale, crisp green cabbage, toasted almonds, and a sweet-tangy apple cider Dijon vinaigrette. It's vegan, dairy-free, and ready in just 10 minutes!

No fancy equipment, no long prep time. Just massage, toss, and enjoy. It's proof that a quick salad can still be seriously delicious.

It's sturdy enough to hold up in the fridge, making it perfect for meal prep or packing alongside your favorite sandwich.

Ingredient Notes

Here are a few important details about the ingredients so you get the best texture and flavor!

Kale: Use curly green kale. It's sturdy, holds up well once dressed, and is ideal for meal prep. Remove stems and massage to tenderize.

Toasted Almonds: Toasting enhances their nutty flavor and keeps them crisp against the dressing.

Dijon Mustard: Acts as an emulsifier, keeping the vinaigrette smooth and well combined.

See recipe card for quantities.

How to Make This Recipe

After I learned how to make this salad, I ended up making it every day for two weeks.

It's incredibly easy yet so delicious!

The full written recipe can be found in the recipe card below.

Step 1: In a small bowl or jar, add all the salad dressing ingredients.

Step 2: Shake vigorously to combine.

Step 3: Remove the stems from the kale and chop it into bite-sized pieces. Rinse thoroughly and then dry.

Step 4: Drizzle with a tablespoon of the dressing, and use your hands to massage the kale until it softens and deepens in color to a dark green.

Step 5: Add the cabbage and toasted almonds to the bowl, then toss to combine.

Step 6: Drizzle with your desired amount of dressing, and toss again to evenly coat.

Note: Massaging kale helps to break down its tough fibers, making it softer, more tender, reduces bitterness, and makes it easier to chew.

Substitutions & Variations

Apple Cider Vinegar: White wine, red wine, or balsamic will work. Each will slightly change the flavor.

Cabbage: For convenience, use pre-shredded.

Almonds: Can swap for pecans, walnuts, or for a nut-free option, roasted sunflower or pumpkin seeds.

Add-Ins: Try apples, dried cranberries, crispy air fryer tempeh, roasted sweet potatoes, tempeh bacon, or chickpeas to mix things up.

Tips & Tricks

Massaging kale helps to break down its tough fibers, making it softer, more tender, and easier to chew. It also reduces the bitterness and makes the kale more enjoyable to eat.

Excess water can dilute the flavors and ruin the texture. Using a salad spinner helps remove all the moisture, ensuring your salad stays crisp and delicious every time.

Add dressing gradually. This ensures even coating and prevents soggy salad.

Adjust sweetness/acidity. Maple syrup balances tang, an extra splash of vinegar brightens the salad.

If your salad dressing separates, just give it a shake prior to serving.

Storage

An undressed kale cabbage salad can be stored in an airtight container in the fridge for up to 3-4 days. If the salad is already dressed, it's best consumed within 2 days.

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