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1 bunch/16 oz. fresh curly kale, (with stems removed) and leaves finely chopped
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3/4 C baby carrots (shredded or chopped)
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1 T tamari or soy sauce
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1/3 C roasted sunflower seeds
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1 T sunflower oil
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1.5 T rice vinegar
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1/4 t ground cumin
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1/4 t cayenne pepper
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1 clove minced garlic
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1 T minced fresh ginger
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1/4 C mayonnaise (lite, regular or vegan)
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Optional- 3/4 chopped jicama
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