Slaw

Remove the kale leaves from the tough stems. I like to do this by holding the tip of the stem in one hand and slide my other hand along the stem to strip the leaves away in one smooth motion. Thinly slice the kale and place it in a large salad bowl. Drizzle with just a touch of oil (it can be olive oil, avocado oil, etc) and a pinch of salt. Use clean hands to gently massage the kale for 3-5 minutes, until the leaves soften and darken in color. The kale should be glossy and tender. Add the carrots, apple and cabbage, tossing to combine.

Vinaigrette

Use a microplane to finely grate the ginger and garlic. Place all dressing ingredients in a mason jar or salad shaker and shake vigorously to combine. Taste and adjust to your preference as needed (ie- pinch of salt for overall flavor, honey for sweetness, rice vinegar for acidity, sesame oil for more sesame flavor).

Assembly

Drizzle the dressing on the kale slaw and toss until evenly coated. Add the pepitas and serve immediately!