Sesame Kale Salad

1 pound Kale Leaves, Once Tough Stems And Ribs Have Been Removed
3-5 carrots, grated
3 Tablespoons Toasted Sesame Seeds
¼ cups Rice Wine Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Toasted Sesame Oil

In a small bowl, whisk together the sesame oil, soy sauce and vinegar until completely emulsified. Set aside at room temperature.

In a larger mixing bowl, place kale and carrots. Drizzle in dressing and mix the greens and dressing thoroughly (I used my hands for this). Sprinkle with toasted sesame seeds and mix once more until evenly distributed. Cover bowl with its lid or well-fitting plastic wrap. Chill for 4 hours to overnight.