Source: Sunset Magazine

Yield: 6 Servings

Ingredients

• Kale, chopped: 8 Ounces
• Cilantro, chopped: 4 Ounces
• Green onions, thinly sliced on the diagonal: 3 Each
• Carrots, shredded: 1 1/4 Cups
• Roasted almonds, roughly chopped: 1/2 Cups
• Soy sauce: 1/4 Cups
• Seasoned rice vinegar: 2 Tablespoons
• Toasted sesame oil: 1 Teaspoons
• Red chile flakes: 1 Pinches

=Instructions=

Toss all ingredients together in a large salad bowl.
Let sit, tossing often, until slightly wilted, 15 to 30 minutes.