You will need:
A large bunch of fresh kale, washed with the tough center stems removed*. Tomato wedges for top of salad.
1/3 cup granulated sugar
1/3 cup water
1 clove of garlic, minced
1/3 cup shredded carrot
2 tablespoons of rice vinegar or cider vinegar
2 tablespoons orange juice
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
½ teaspoon chili sauce, or a few chili flakes (to taste)
Combine sugar, water and garlic in a small sauce pan. Cook over medium-high heat until sugar dissolves (2 – 3 minutes). Remove from heat and stir in the remaining ingredients. Allow mixture to cool. Stack your de-stemed kale pieces and roll them up in a “tube” fashion. Then cut ¼ inch slices off the roll. You will have ribbons of lovely kale. Massage in a generous amount of the citrus dressing, enough to suit your taste. Yes, get your hands in there and massage your kale- massage the dressing into the kale! Allow kale to stand in the fridge at least 10 minutes up to 30 minutes. Top with tomato wedges. Serve.
* A fast way to remove stems from kale: Hold the base of the stem in one hand and with your other hand placed at the base of the leaf around the stem. Now separate your hands quickly vertically. The tough stem will pull away from the rest of the leaf. Stems can be used in making vegetable stock or simply composted.