1-First Step: Prep the greens Start by washing the curly kale well and patting it dry. Remove any thick stems, then chop the leaves into bite-size pieces. Add the kale to a large salad bowl, then toss in the shredded green cabbage. If the kale feels a little tough, give it a quick massage with clean hands for 30 seconds to 1 minute. This softens the leaves and helps the dressing soak in better. It is a small step, but it makes a big difference in the final texture.

2-Second Step: Toast or warm the almonds if needed Roasted almond slivers can go straight into the salad, but if yours are not already toasted, give them a quick toast in a dry skillet over medium heat for 2 to 3 minutes. Stir often so they do not burn. You want them fragrant and lightly golden. Let them cool before adding them to the bowl. Warm nuts can soften the greens, and cooled almonds keep the crunch nice and crisp. That texture contrast is one of the best parts of this salad.

3-Third Step: Make the apple cider and Dijon mustard vinaigrette In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, apple cider vinegar, honey or alternative sweetener, and salt. Whisk until the dressing looks smooth and well blended. If you are using a jar, just screw on the lid and shake hard for about 15 seconds. The dressing should taste balanced, with a little sweet, a little tangy, and a slight mustard kick. If you like a sweeter dressing, add a tiny bit more honey. If you want more zip, add another splash of vinegar or lemon juice.

4-Fourth Step: Toss the salad Pour about three quarters of the dressing over the kale and cabbage. Use tongs or clean hands to toss everything really well. The goal is to coat every leaf without drowning the salad. Let the salad sit for 5 to 10 minutes after tossing. This gives the kale time to soften a bit and soak up the flavors. If you are making it ahead, this resting time also helps the salad taste less sharp and more balanced.

5-Final Step: Add the almonds and serve Right before serving, sprinkle the roasted almond slivers over the top. Give the salad one final toss or leave the almonds on top for extra visual appeal. Taste the salad and add more dressing if needed. Serve immediately for the best crunch. If you are bringing it to a party or packing it for lunch, keep the almonds separate until just before eating so they stay crisp. For a fuller meal, pair it with grilled chicken, salmon, tofu, or a sandwich.