1-First Step: Wash, dry, and prep the kale Start by washing and drying 4 cups of curly kale very well. Patting it dry is important because extra water can dilute the dressing and make the salad soggy. Remove the stems, then chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl. Add 1 teaspoon olive oil and a squeeze of fresh lemon juice, then massage the leaves with clean hands for 2 to 3 minutes. You will notice the kale darken slightly and soften as you work it. This step is what makes the salad much easier to eat and enjoy.

2-Second Step: Prepare the cabbage and almonds While the kale rests, shred 1 cup of green cabbage. If you want a different color or a slightly sweeter look, red or purple cabbage also works well. If your almonds are not already roasted, dry roast the 1/4 cup almond slivers in a skillet over medium heat for a few minutes until fragrant, then let them cool. Dry roasting gives the almonds a deeper flavor and a better crunch. Keep an eye on them because nuts can go from golden to burned quickly. Stir often and remove them from the pan once they smell toasted.

3-Third Step: Make the vinaigrette In a small bowl or jar, 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, 1/4 teaspoon salt, and a pinch of pepper if you like a little heat. Whisk until the dressing looks smooth and slightly creamy. If you are using a jar, just seal the lid tightly and shake well. Taste the dressing and adjust it if needed. Want it sweeter? Add a touch more honey. Want more tang? Add a tiny splash more vinegar.

4-Fourth Step: Combine the salad Add the shredded cabbage to the bowl with the massaged kale. Toss gently so the greens mix evenly. This is a good time to check the texture. The kale should feel softer than raw kale, but still have a pleasant bite. Next, drizzle the vinaigrette over the salad. Start with a little, toss, then add more as needed. This helps prevent overdressing. You want every leaf lightly coated, not swimming in dressing.

5-Final Step: Finish and serve Sprinkle the roasted almond slivers over the top just before serving. This keeps them crunchy and makes the salad feel extra fresh. Serve right away for the best texture, or let it sit for about 10 minutes if you want the flavors to mingle a bit more.