In a large salad bowl, add kale, red cabbage, red apple and sliced almond.
In a mason jar, pour the olive oil, lemon juice, balsamic, Dijon mustard, salt and pepper. Whisk everything together. Continue to whisk while streaming in the olive oil*.
Taste to check the seasoning and pour over the salad. Enjoy!
Notes
Make sure you do not use any of the stems for the kale as it'll be super tough to eat.
Massage the kale for a few minutes to help break down some of the tough, fibrous characteristics of kale.
Not a fan of apples? Try pear!
To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.