10-Minute Ginger Carrot & Kale Salad
- Roughly chop the kale and add to a large mixing bowl. Sprinkle with a pinch of salt (and optionally 1 teaspoon of oil) and massage the kale for about one minute, or until it turns darker and becomes tender.
- Add the grated carrots to the bowl and stir to mix.
- Whisk together the lime juice, white vinegar, soy sauce, maple syrup, and grated ginger in a small bowl. Pour the dressing into the bowl and toss to coat. Taste and adjust the sweetness and saltiness to your liking.
- Serve immediately or let it chill for about 1 hour in the refrigerator before serving. Top with crunchy fried onions and/or roasted cashews!