Thoroughly wash and dry the kale and green cabbage using a salad spinner to ensure maximum dressing adhesion.

Remove the tough center ribs from the kale leaves and chop the leaves into small, uniform bite-sized pieces.

Shred the green cabbage into thin strips to match the texture of the chopped kale.

In a small glass bowl or emulsifying jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper.

Whisk the dressing vigorously or shake the jar until the vinaigrette is fully emulsified and stable.

Place the chopped kale into a large mixing bowl and drizzle with half of the prepared vinaigrette.

Massage the kale with clean hands for 2 minutes to break down the fibrous cell structure, which tenderizes the leaves and reduces bitterness.

Add the shredded cabbage and the remaining vinaigrette to the bowl, then toss with tongs until the greens are evenly coated.

Top the salad with the roasted salted almonds immediately before serving to preserve their crunchy texture.