SALAD

This recipe was shared by my friend Linda Forrest.  It keeps in the refrigerator for several days and just gets better.
Serves four

• 1 large bunch young, tender curly kale, such as Lacinato, stems removed and leaves finely sliced.
• ¾ cup grated carrots
• 1/3 cup roasted, salted sunflower seeds

Note:  For crush lunches, I often added chopped red pepper and chopped red onion for more crunch.

Dressing:

• ¼ cup mayonnaise (we now prefer Vegenaise, available in Health Food stores.  It is reduced fat and has no cholesterol).
• 1 T soy sauce
• 1 ½ to 2 T rice vinegar plus 1 T lemon juice
• 1 T sesame oil
• 1 clove garlic, minced
• 1 T minced peeled  fresh ginger
• ¼ ts cayenne pepper
• ½ ts ground cumin

Salt to taste best added after flavors meld.
Mix and refrigerate overnight for best flavor.