Carrot, Kale and Seaweed Salad

Directions

1. In a large bowl add the finely sliced or grated carrots, torn kale leaves, diced onion and seaweed.

   Add the lemon juice, vinegar, salt and cayenne pepper and mix well.
   
   Using the edge of a wooden spoon, press firmly down into the kale to 'massage' it allowing the salt to soften it's texture. Polish off the salad with a generous drizzle of olive oil (or sesame oil for that classic Japanese flavor) and mix well.

   I recommend letting this salad marinate for a couple of hours or overnight for the most flavor and to

   allow the kale and seaweed to absorb the dressing and soften.

   **For this salad I used a handheld mandolin with a ceramic blade by Todco that has become my favorite tool in the kitchen. It quickly and easily creates paper thin slices of fruits and vegetables and even cheese. It has saved me so much time in the kitchen and gives me the uniform slices that I could never quite get from using my knife.

   
   

   Other additions to this delicious salad:

   -Apple

   -Sesame Seeds

   -Toasted Pumpkin seeds

   -Goat cheese

   -Avocado

   -Shredded beets