This recipe is provided by Leslie Ashburn of Macrobiotic Hawai`i. Leslie has taught at Mālama Learning Center's WOW workshops. Please see Leslie's website for information about other classes: www.macrobiotichawaii.com.

Ingredients

1 bunch kale, cut into bite sized pieces (other hearty leafy greens like collards or watercress also work well)

1 carrot, cut into matchsticks

2 to 3 T roughly chopped toasted walnuts

Dressing

 1 T extra virgin olive oil

½ tsp toasted sesame oil

1 tsp tamari/shoyu (or to taste)

1 tsp brown rice syrup

1 to 2 tsp lemon juice

1 clove garlic, finely chopped (optional)

Bring a pot of water to a boil.  Add the carrots and simmer until crisp tender.  Remove, drain, and set aside.  Add the kale to the boiling water and repeat.  Arrange the chopped kale on a serving platter (or plate) and scatter with carrot and toasted walnuts.  Place the dressing in a screw top jar and shake well to combine.  Drizzle over the salad and serve.