Kale: Wash and dry the kale. Remove stems and chop into bite-sized pieces. In a bowl, drizzle kale with 1 teaspoon olive oil and a small squeeze of lemon juice. Massage with clean hands for 2–3 minutes until tender.

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

Vinaigrette: In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, sweetener of choice, salt, and a pinch of pepper.

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