• Servings: 4-6
• Preparation Time: 15
• 6 cups organic kale (dino/lacinato/black kale)
• 1/2 cup carrots (or 1 kohlrabi bulb or rabiole), cut in julienne (thin matchsticks)
• 1/3 cup green onion, sliced thin
• 1/2 cup pepper (green or red), core removed and sliced thin
• 1 cup Italian parsley, chopped (optional)
• Small handful of dried arame seaweed, about 5 grams, soaked in warm water 5 minutes until soft, then drained (at health food stores) (optional)
• 2 tablespoons sesame seeds
• For the dressing:
• 2 tablespoons raw sesame oil, or toasted sesame oil
• 2 tablespoons tamari or soy sauce
• 1 teaspoon fresh ginger, peeled and grated
• 2 tablespoons freshly squeezed lemon juice (approx. 1/2 lemon)
• 1 teaspoon mirin (or rice wine vinegar)
• 1 teaspoon brown rice vinegar
• 1 teaspoon garlic (5 mL), crushed (or approx 1/2 garlic scape, chopped)

1. Wash kale and shake off excess moisture. Slice kale thin from stems to the top of the leaves. In a bowl, combine sliced kale with carrots (or kohlrabi), green onion, pepper, parsley and drained arame (if using).
3. 2. Whisk together dressing ingredients and pour over kale; toss to coat with dressing. Sprinkle sesame seeds on top; refrigerate until served. (Best consumed same day.)

Featuring: Kale, carrots (or kohlrabi or rabiole), green onions, pepper (green or any other colour), parsley and garlic scapes (or garlic). Here is an ever so slightly tweaked version of Ottawa's Green Door wildly popular kale salad published in Ottawa Citizen a few years ago (FYI- there a few less common ingredients but this salad is worth it! : https://www.pressreader.com/canada/ottawa-citizen/20110609/286195147115381