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Thoroughly rinse the kale, strip away the tough stems, and chop the leaves into bite-sized pieces. Massage the chopped kale with a pinch of salt and a drizzle of olive oil for about 1-2 minutes.
In a large bowl, combine the shredded cabbage, carrots, diced apples, sliced almonds, and sunflower seeds. Toss everything together so it’s evenly mixed.
In a small bowl or mason jar, whisk together the lemon juice, apple cider vinegar, olive oil, maple syrup, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss until everything is evenly coated. Let it rest for at least 5 minutes.
Serve immediately or refrigerate in an airtight container for up to three days.