1 large bunch curly kale, washed, stems removed, leaves thinly sliced
3/4 cup washed, shredded carrots
1/3 cup roasted, salted sunflower seeds
1/4 cup mayonnaise (may sub vegan mayonnaise)
1 tablespoon tamari
1 1/2 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 clove garlic, minced
1 tablespoon fresh ginger, rinsed and minced
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
Salt to taste
Combine carrots, kale, and sunflower seeds in a large bowl.
In a small bowl, whisk together dressing ingredients.
Pour dressing over kale mixture and toss well to combine. Add salt to taste.