Wash kale and cabbage under cold water. Dry them well using a towel or salad spinner. Remove thick kale stems. Chop kale into small bite-sized pieces. Shred cabbage finely. Place both in a large bowl for mixing.

Take a small bowl and add olive oil, apple cider vinegar, honey and Dijon mustard. Add salt and black pepper. Whisk everything until smooth and slightly thick. Taste it and adjust sweetness or tanginess if needed for your preference.

Pour a little dressing over the kale. Use clean hands to gently massage the kale for two minutes. This makes it softer and easier to eat. The color will become darker green and texture will feel less rough.

Add cabbage into the same bowl with kale. Pour the remaining dressing over it. Toss everything using salad tongs or two spoons. Mix until all leaves are lightly coated. Make sure the dressing spreads evenly for best flavor.

Sprinkle roasted almonds on top of the salad. Mix lightly again so they spread through the salad. The almonds add a nice crunch and nutty flavor. You can also add more if you like extra texture.

Let the salad sit for 5 to 10 minutes. This helps flavors blend well. The kale becomes softer and tastier. Serve fresh in a bowl. You can enjoy it as a side dish or light meal.