Wash and dry your produce as it's going to be served raw
Finely and evenly chop the napa cabbage
For the Kale, remove the center ‘vein’ or stem from all of the leaves and finely and evenly chop
Grate the two large carrots
Measure out the cup of edamame. Combine all of the ingredients in a large bowl and mix.
For the Dressing:
In a separate bowl measure out all of the dressing ingredients and use a whisk to combine
Pour dressing over the salad and mix together. Serve immediately or store for a few days in the fridge. The salad will keep in the fridge for a few days and not get soggy as the kale and cabbage are fairly substantial veggies.