🧾Ingredients

• 1 bunch Tuscan kale (lacinato/dino), ribs removed and finely chopped 1 cup shredded green cabbage
• 1/4 cup grated Parmesan cheese 1/4 cup toasted slivered almonds
• 3 tbsp fresh lemon juice 2 tbsp olive oil
• 1 tbsp Dijon mustard 1 tbsp honey (or maple syrup)
• 1 small garlic clove, minced Salt & freshly ground black pepper to taste

👨‍🍳Instructions

1. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth. Place the chopped kale in a large bowl. Massage it gently with your hands for 1–2 minutes to soften. Add the cabbage and Parmesan to the kale. Drizzle the dressing over the salad and toss well to coat. Sprinkle with toasted almonds before serving.