8 oz curly kale, thick stems removed and chopped (~5-6 cups gently packed)
½ tsp coarse salt
1 cup shredded purple cabbage
½ cup red onion, sliced
½ cup dried cranberries
1 apple, cored and chopped
⅓ cup slivered almonds
2 oz feta cheese (1/2 cup crumbled)
Honey Dijon Vinaigrette:
¼ cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
2 tsp honey
⅛ tsp salt and black pepper, to taste
Instructions
Place chopped kale in a large bowl and sprinkle with salt. Using your hands, gently massage the kale for 1-2 minutes until darker green, tenderized, and volume reduced by half.
To the bowl, add the cabbage, onion, cranberries, and apple.
In a small bowl, whisk together all dressing ingredients until well-combined. Drizzle over the salad and toss well to coat thoroughly. Add the almonds and feta; toss again and allow to sit for 10-20 minutes before serving for best results.