• 8 oz Fresh Kale
• 1/4 cup coarsely grated carrot
• 1/4 cup shredded red cabbage
• 1/4 cup olive oil
• 1/4 cup rice wine vinegar
• 1 Tbsp sesame oil
• 1 & 1/2 tsp Sugar
• 2 Tbsp toasted sesame seeds
• 1/2 tsp good salt
• 1/2 tsp freshly ground pepper

Remove stems from kale and cut or tear into bite size pieces.  In a large bowl, toss the kale with the carrots and cabbage. Combine the remaining ingredients in a jar and shake vigorously.  Pour the dressing over the kale and toss well to coat. Let sit 30 minutes before serving. Actually, this salad can stay in the fridge for a day or two and it’s still good.

I often prepare this salad for Book Club meetings. And the reason for the sit time is this:  The flavors get to know each other.