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Combine all dressing ingredients in a mason jar (or other similar tightly-sealing container and shake vigorously until combined. Set aside.
Wash and dry your kale and cabbage. To prepare kale, run a knife along both sides of the stem all the way up the leaf to remove it and discard. Take your kale leaves and roll/scrunch them and chop finely. Continue to chop from different directions until it's finely chopped. Chop cabbage into similar sized pieces.
Add toasted almonds and drizzle on dressing. Toss salad well to well-coat all the greens. I like to use food-safe gloves to massage and toss. If desired, finish salad with a few cracks of freshly cracked black pepper. This salad is a great base for other inclusions as well. Some things you can experiment with are cheeses like feta or parmesan, dried fruits like craisins or yellow raisins, proteins like chopped steak or chicken, etc.