Source: Sunset Magazine
Yield: 6 Servings
- 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
Toss all ingredients together in a large salad bowl.
Let sit, tossing often, until slightly wilted, 15 to 30 minutes.