Preheat your oven to 350°F (175°C) and toss the almonds with olive oil and sea salt. Spread on a baking sheet lined with parchment paper.

Roast the almonds for 10-12 minutes, tossing halfway through, until golden brown and fragrant. Let cool.

Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, pepper, and garlic powder in a mason jar. Shake vigorously until emulsified.

Wash and dry the kale, tear it into bite-sized pieces, and massage it with olive oil until it turns vibrant green.

In a large mixing bowl, combine the massaged kale, shredded green cabbage, and cooled roasted almonds.

Drizzle the vinaigrette over the salad and toss gently. Adjust seasoning if necessary and serve immediately.