SHREDDED TUSCAN KALE SALAD WITH TAMARI AND SESAME Vegan

Everyone who tastes this salad (even my kale-phobic husband) devours it. The best kind to use is the mild, tender Tuscan (lacinato) variety, often sold as dinosaur kale.

Prep Time: 10 minutes
Serves: 4

1	small bunch (about 10 ounces) Tuscan (lacinato) kale, washed and dried
3	tablespoons unseasoned Japanese rice vinegar
2	tablespoons tamari or soy sauce
2	tablespoons mild-flavored olive oil
1	teaspoon toasted sesame oil
1	teaspoon grated peeled fresh ginger
1	garlic clove, grated
½	cup finely chopped carrot
¼	cup finely chopped red onion
1	tablespoon sesame seeds

1. To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (⅛-inch) crosswise slices. You should have 4 to 6 cups lightly packed.
2. Combine the kale, rice vinegar, tamari, olive oil, sesame oil, ginger and garlic in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes.
3. Add the carrot, onion and sesame seeds and toss with a fork until blended. Serve at room temperature.

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Make a Meal

I like this with Green Bean, Corn, Tomato and Cucumber Salad ([>]) and a rice salad, such as the simple Brown Rice, Scallion and Peanut Salad ([>]).

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