I find this simple raw kale and cabbage salad to be positively addictive, and my family seems to, as well! It goes with just about any kind of meal and is good year around.
Strip the kale leaves off the stems. If you like using the stems, slice them very thin, or discard.
Slice the kale into narrow ribbons and place in a serving container. Coat your palms lightly with olive oil and massage the kale until it softens and becomes bright green, about 45 seconds.
Add the sliced stems to the container along with the remaining ingredients and mix well. Serve at once.