Toast the 1/3 cup sliced almonds in a dry skillet over medium heat, stirring often, for 3 to 4 minutes until golden brown. Spread on a plate to cool.

Place the 2 cups chopped kale in a large bowl, drizzle with 1 tsp of the olive oil, and massage firmly with your hands for 90 seconds until the kale softens and darkens.

Whisk together the 3 tbsp apple cider vinegar, 2 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, and remaining 2 tbsp plus 2 tsp olive oil until opaque and slightly thickened, about 30 seconds.

Add the 1 cup shredded cabbage and cooled toasted almonds to the kale, pour the dressing over everything, toss to coat, then transfer to a serving bowl and scatter the 1/4 cup maple-glazed almonds across the top.