Ingredients:

  • 4 cups (60g) chopped curly kale, stems removed
  • 2 cups (250g) shelled edamame, steamed and chilled
  • 1 cup (150g) shredded carrots
  • 1 cup (100g) English cucumber, diced
  • 1/4 cup (30g) toasted sesame seeds
  • 1/4 cup (30g) sliced scallions
  • 3 tbsp (45ml) soy sauce
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15g) freshly grated ginger
  • 1 tbsp (15g) maple syrup
  • 1 small clove (3g) garlic, minced

Instructions:

  1. In a small bowl or jar, combine the soy sauce, rice vinegar, sesame oil, grated ginger, maple syrup, and minced garlic. Whisk vigorously until the mixture is smooth and the oil is fully incorporated.
  2. Place the chopped kale in a large mixing bowl. Drizzle one tablespoon of the finished dressing over the leaves. Use your hands to firmly massage the kale for 2–3 minutes until the leaves darken in color and feel soft to the touch.
  3. Add the chilled edamame, shredded carrots, diced cucumber, and scallions to the massaged kale.
  4. Pour the remaining dressing over the vegetables and toss gently with tongs until every component is evenly coated.
  5. Sprinkle the toasted sesame seeds over the top just before serving.