Kale + White Bean Crunch Salad

Tangy, spicy + sweet



Ingredients

  • 4 cups kale washed, stemmed and chopped (about 1 bunch)

  • 3 carrots peeled and shredded

  • 2 cups cabbage shredded

  • ½ cup sliced almonds unsalted (I add my Salad Crunchies instead)

  • 1 can of white beans, rinsed and drained

Dressing

  • 1 Tbsp dijon mustard

  • 2 Tbsp maple syrup

  • 1/4 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 1 pinch sea salt

  • 1 pinch fresh ground black pepper



INSTRUCTIONS

  • Prepare kale, carrots and cabbage by washing and chopping

  • Make the dressing by combining all the ingredients

  • Optional step: Massage kale. In a large bowl, add the kale and 2 tablespoons of the dressing. Massage the dressing into the kale for 2-3 min until the leaves become tender.

  • Add carrots, cabbage, beans and almonds to the kale. Pour remaining dressing over it and toss until well combined

  • Enjoy within 3-4 days when refrigerated and covered properly

Adapted from and big thanks to betterfoodguru for the recipe