1-First Step: Prep the kale Wash and dry the kale well. Remove the thick stems, then chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl. If you want the fastest version of this kale crunch salad copycat recipe, use pre-cut kale to save time.

2-Second Step: Massage the greens Add 1 teaspoon olive oil and a squeeze of lemon juice to the kale. Use clean hands to massage the leaves for 2 to 3 minutes. This step helps break down the tough texture and gives you a more tender salad. It is a small move, but it makes a big difference in a crunchy kale salad.

3-Third Step: Add the cabbage Mix 1 cup shredded green cabbage into the bowl with the kale. The cabbage brings even more crunch and gives the salad a lighter feel. At this point, the bowl should already look colorful and fresh.

4-Fourth Step: Make the vinaigrette In a separate small bowl, whisk together 1/4 cup extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons honey or your chosen sweetener, 1/4 teaspoon salt, and a pinch of pepper. Whisk until the dressing looks smooth and well mixed. If you prefer a sweeter finish, add a tiny bit more honey, blue agave, or maple syrup.

5-Fifth Step: Toss and finish Drizzle the vinaigrette over the salad and toss until the greens are lightly coated. Sprinkle 1/4 cup roasted almond slivers over the top right before serving so they stay crisp. If you want to serve the salad later, keep the almonds separate until the last minute.

6-Final Step: Serve and enjoy Serve your Kale Crunch Salad right away for the best crunch, or chill it for a few minutes if you like it cold. This salad works well as a side dish, lunch bowl, or light meal. It also pairs nicely with grilled foods, sandwiches, and simple soups.