We’re aiming for simplicity here. Feel free to explore by adding shaved fennel or a little apple for sweetness. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)
1. To make the vinaigrette, combine everything except the olive oil in a bowl. Stream in the oil while whisking to emulsify it into the base. Taste for seasoning and adjust accordingly.
2. To assemble the salad, mix the kale, Brussels sprouts, and cabbage together. Toss together in a bowl and dress the slaw with the vinaigrette. Massage the kale mixture so it breaks down the sharpness of the raw kale. Top with the pulled rotisserie chicken, sliced avocado, and toasted almonds.
Originally featured in The Annual New Year Detox: 2024 Edition