Copycat Chick-fil-A Kale Salad
This copycat Chick-fil-A kale salad brings the same bright, tangy crunch you get at the drive-thru, and it takes about 10 minutes of actual hands-on work. You get a bowl of tender curly kale, crisp cabbage, and toasted almonds all tossed in a sharp-sweet apple cider vinaigrette.
It is the kind of side that makes a Tuesday night dinner feel a little more put together, and it holds up beautifully in the fridge if you have leftovers. No special equipment required, just a baking sheet and a bowl.
What Makes This Copycat Work
The dressing is the key. Apple cider vinegar and a touch of honey create a sharp-sweet balance that actually clings to the kale instead of pooling at the bottom of the bowl. A tiny bit of Dijon mustard helps it emulsify so every leaf gets coated.
Roasting the almonds yourself adds a depth you just don’t get from a bag. It takes two minutes and you can do it while you strip the kale leaves. They stay crunchy far longer than store-bought toasted nuts.
This salad tastes even better the next day, which makes it a solid make-ahead option for lunchboxes. The kale softens just enough without going limp.
Ingredients
- 1 large bunch curly kale (about 6 cups, stems removed and sliced thin): the classic choice for this salad; lacinato works too if you massage it a little longer.
- 2 cups shredded green cabbage: adds extra crunch and bulk. Buy it pre-shredded to save a step.
- ½ cup sliced almonds: raw, so you can toast them fresh.
- 3 tbsp apple cider vinegar: the dressing’s backbone. Unfiltered vinegar gives a little more character.
- 1 tbsp honey: balances the acid. Maple syrup works for a vegan version.
- 1 tsp Dijon mustard: helps the oil and vinegar stay together.
- 4 tbsp extra virgin olive oil: use one with a mild, fruity flavor so it doesn’t overpower.
- Salt and black pepper: season the dressing and the kale.
Variations / Substitutions
- Make it vegan: swap the honey for maple syrup. The dressing still emulsifies and tastes just as bright.
- Change the nut: whole roasted almonds, pecans, or sunflower seeds all work. Toast any nut or seed before adding it so it stays crunchy.
- Add protein: leftover shredded chicken or sliced grilled chicken turns this into a main dish salad. The dressing pairs especially well with salty, charred chicken.
- Skip the cabbage: you can use all kale. Just bump the kale up to about 8 cups and dress the same way.
If you want a heartier kale salad with a creamy dressing, my Kale Caesar with Crunchy Chickpeas is a great next step.
How to Make Copycat Chick-fil-A Kale Salad
Step 1: Toast the Almonds
Set your oven to 350°F (175°C). Spread the ½ cup sliced almonds on a small baking sheet and toast for 5 to 7 minutes. Pull them the moment they turn golden and smell nutty; they can go from toasted to bitter faster than you’d think. Let them cool on the sheet while you work on the rest.
Step 2: Whisk the Dressing
In a small bowl, whisk together the 3 tablespoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Slowly drizzle in the 4 tablespoons olive oil while whisking until the dressing looks thick and glossy. Add a generous pinch of salt and a few grinds of black pepper, then taste and adjust. It should be sharp but not harsh.
Step 3: Massage the Kale
Wash and dry the kale thoroughly. Strip the leaves from the stems, tear them into bite-sized pieces, and drop them into a large mixing bowl. Sprinkle over a tiny pinch of salt and add about a tablespoon of the dressing. Use your hands to massage the kale for 60 to 90 seconds, until the leaves soften and turn a darker green. Add the 2 cups of shredded cabbage and toss to combine.
Step 4: Toss and Serve
Pour the remaining dressing over the kale and cabbage, add the cooled toasted almonds, and toss everything together until well coated. Taste and add another pinch of salt or a splash of vinegar if it needs more punch. Serve right away, or let it sit for 10 minutes so the dressing soaks in a little more.
A Few Notes Before You Start
- Buy pre-shredded cabbage if you’re short on time.: A bag of coleslaw mix with just green cabbage works perfectly, no one will know.
- You can toast the almonds in a dry skillet on the stovetop.: Shake them over medium heat for 3 to 4 minutes until golden, no oven needed.
- Don’t skip the massage.: Raw curly kale is tough and bitter. A quick rub with salt and a little dressing tames it completely, and it only takes a minute.
- The dressing can hang out in the fridge for up to a week.: Shake or whisk it again before using; the oil may separate when cold.
Need to scale it for a potluck? Use this table.
| Servings | Kale (packed cups) | Cabbage (cups) | Dressing (ingredients) |
|---|---|---|---|
| 4 (as a side) | 6 | 2 | 3 tbsp vinegar, 1 tbsp honey, 1 tsp mustard, 4 tbsp oil |
| 8 | 12 | 4 | 6 tbsp vinegar, 2 tbsp honey, 2 tsp mustard, ½ cup oil |
| 12 | 18 | 6 | 9 tbsp vinegar, 3 tbsp honey, 1 tbsp mustard, ¾ cup oil |
Storing Leftover Kale Salad
- Refrigerate: Pack the salad in an airtight container and it will keep for up to 4 days. Because there are no tomatoes or watery vegetables, the kale stays surprisingly crisp.
- Serve Cold: It stays great straight from the fridge, so it is perfect for packed lunches. Just give it a quick toss before digging in.
The almonds will soften over time, which is normal. If you want that fresh crunch on day three, toast a few extra almonds on the side and scatter them on top right before serving.
What to Serve with This Kale Salad
This salad works next to just about anything that could use a little freshness on the side. Pile it next to crispy chicken sandwiches and sweet potato fries for a fast-food-inspired dinner at home. It also cuts through the richness of a pile of creamy mac and cheese, and it makes a great partner for grilled salmon when you want something lighter.
Frequently Asked Questions
Can I use bagged pre-washed kale?
Yes. You can use a 10-ounce bag of chopped kale. Just pick out any thick stem pieces and still give it a quick massage with the salt and dressing. Bagged kale needs the same treatment.
Is this salad gluten-free?
All the ingredients listed are naturally gluten-free. Just double-check your Dijon mustard label because some brands use malt vinegar.
Can I make the whole thing ahead for meal prep?
You can. Toss the kale, cabbage, and dressing together up to a day ahead and store it in the fridge. Keep the almonds separate and add them right before you eat so they stay crunchy.
What if I do not have honey?
Maple syrup, agave, or even a teaspoon of brown sugar dissolved in the vinegar work well. The goal is a little sweetness to balance the vinegar, so use what you have.
Copycat Chick-fil-A Kale Salad Recipe
Ingredients
Method
- Toast the almonds: Heat oven to 350°F (175°C). Spread almonds on a small baking sheet and toast for 5 to 7 minutes until golden and fragrant, then let cool.
- Whisk the dressing: In a small bowl whisk vinegar, honey, and Dijon. Slowly drizzle in olive oil while whisking until thick, then season with salt and pepper.
- Massage the kale: Tear kale into bite-sized pieces, add to a bowl with a pinch of salt and a tablespoon of dressing. Massage by hand for 60 to 90 seconds until darkened and softened, then add cabbage and toss.
- Toss and serve: Add remaining dressing and toasted almonds to the bowl, toss to coat, and adjust seasoning. Serve immediately or let sit 10 minutes before serving.
