Add the distilled vinegar, white wine, and the Dijon mustard. Whisk if using a bowl, or shake together if using a mason jar.

Next add the freshly squeezed lemon juice, sea salt, and black pepper.  Whisk or shake together.

Slowly pour in the olive oil while whisking, or put the lid on the mason jar and shake well.  This recipe makes 1 ¼ cups.

Preheat the oven to 350 F.  Toss the whole almonds in the coconut oil and salt.  Spread them on a small baking tray and roast for 10-15 minutes.  Allow them to cool before cutting into smaller pieces with a large chef's knife.

Remove any ribs from the chopped kale, then add the shredded green cabbage and toss with your hands.

Pour on all of the apple Dijon dressing and massage the kale with your hands for roughly 5 minutes.  You will notice the kale softening and turning a darker shade of green.

Cover the salad and let it sit for 30 minutes (or up to overnight) in the fridge.  This gives the kale time to soften, and for the cabbage and kale to marinate in the dressing.

When ready to serve, add the roasted almonds and toss.  Adjust seasonings, adding a bit more vinegar, lemon juice, salt or pepper if desired.  You should have about 9 cups of salad.

Add the Brussels sprouts, carrots, and dried cranberries after messaging the kale.

Add the sunflower seeds and the Parmesan shards just before serving.  You should have about 10 cups of salad.