Ingredients
- 1/3 cup extra-virgin olive oil plus more for massaging kale
- 1/4 cup fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey plus more to taste
- Kosher salt and freshly ground black pepper to taste
- 2 bunches kale stems removed and finely chopped (about 8 cups)
- 3/4 cup red cabbage finely chopped
- 1 cup shredded carrots
- 1/2 cup toasted sliced almonds
- 1/3 cup dried cranberries
Instructions
- In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper. If needed, add more salt or honey to reach your desired taste.
- Place the chopped kale in a large bowl. Drizzle lightly with olive oil and sprinkle a pinch of salt. Massage the kale with your fingers until it softens.
- Add the red cabbage and shredded carrots to the massaged kale. Pour the dressing over the vegetables and toss well. Top with toasted sliced almonds and dried cranberries, mix gently, and serve.
