Prepare the Kale: Remove the tough stems from the kale leaves. Chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl, drizzle with a small amount of olive oil and a pinch of salt, and massage with your hands for about 2–3 minutes until it softens and becomes more tender.

Slice the Cabbage: Thinly slice the green cabbage into strips.

Make the Dressing: In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic powder, onion powder, salt, and black pepper until emulsified. Adjust seasoning to taste.

Assemble the Salad: In a large salad bowl, combine the prepared kale, sliced cabbage, and chopped almonds. Drizzle with the dressing and toss well to coat everything evenly.