Kale: Wash and dry the kale with paper towels. Remove the rib with your hands or a knife, and cut into bite-sized pieces. Place the bite-sized pieces in a medium-sized bowl. Toss with about a teaspoon of olive oil and a small squeeze of lemon. Massage the kale with your hands for 2-3 minutes.

Combine: Combine the kale and shredded green cabbage in a large mixing bowl

Vinaigrette: Mix the apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl and set aside, using a mason jar or a small bowl.

Toss: Drizzle the Dijon mustard Vinegrette Dressing and sprinkle the roasted almond.