Kale and Carrot Salad
1 bunch kale
1 cup carrot, shredded
2 tablespoons lime juice
2 tablespoons tahini
1 tablespoon tamari
2 teaspoons ginger root, grated
1 teaspoon rice vinegar
2 teaspoons sesame oil
1-2 tablespoons sesame seeds
1. Blanch kale 1 minute in boiling water; remove to ice bath; drain, pat dry.
2. Place kale and carrot in serving bowl. Blend remaining ingredients well. Toss with vegetables.
3. Rest at room temperature at least 15 minutes; as long as an hour. Sprinkle with sesame seeds or other garnish; serve.
The kale is "cooked" by the acids in the dressing to make it more digestible. It really needs the rest time to work. Refrigerated, leftovers will still be good the next day.
Source of recipe: Inspired by http://www.wholefoodsmarket.com/recipes/2721 ; but in looking at the dressing ingredients I thought it needed, well, flavor.