In a large mixing bowl, add kale and drizzle with 1 tablespoon of olive oil. Use your hands to massage the oil into the kale. Continue until kale is soft and tender (about 3-4 minutes). Add cabbage to the bowl and set aside.

In a small pan over medium heat, add 1 tablespoon of olive oil. Once hot, add almonds and salt. Allow the almonds to toast, stirring frequently for about 3-5 minutes. Once almonds are cool, use a sharp knife to chop them up into small pieces.

Top kale and cabbage with almonds, feta cheese and diced apples (if using).

Combine all vinaigrette ingredients in a mason jar or container with a lid. Close the lid and shake to combine. Adjust spices to meet desired taste preferences!

Drizzle with vinaigrette and toss to combine.