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Kale crunch salad in two bowls with a gold fork. Roasted almonds in a small red bowl on the side.

The Best Kale Crunch Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4-6 1x
  • Category: Salad, side dish
  • Method: Chop, grate
  • Cuisine: American


The best ever kale crunch salad! Loaded with curly kale, cabbage, roasted almonds and toasted in a creamy tahini dressing. The perfect 15 minute lunch, dinner or side dish.


  • 4 cups kale, shredded
  • 2 cups savoy cabbage, shredded
  • 1/3 cup roasted almonds, roughly chopped
  • 2 stalks celery, sliced
  • 1 apple, finely diced
  • 2 carrots, grated
  • 1/4 cup dried cranberries (unsweetened)

Tahini dressing:

  • 1/4 cup tahini
  • 1/2 cup apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon dijon mustard
  • Salt and pepper, to taste


  1. Prepare the salad: Shred the cabbage and kale, slice the celery, roughly chop the almonds, dice the apples and grate the carrots. Add everything to a large bowl along with the cranberries.
  2. Make the tahini dressing: Whisk together the tahini, mustard, honey, apple cider vinegar, salt and pepper until smooth and creamy. Alternatively add everything to a screw top jar and shake until combined.
  3. Dress it up: Drizzle the prepared dressing and toss the salad using a pair of tongs. Taste and adjust with additional dressing as desired then let the salad sit for about 5ish minutes. Add extra roasted almonds and serve!


  • Nut free: instead of roasted almonds used roasted pepitas (pumpkin seeds), sunflower seed or roasted chickpeas.
  • Leftovers: will last in the fridge for up to a week.

Keywords: Kale, crunch salad, cabbage, almonds, apple, tahini, apple cider vinegar