Ingredients

• 2 pounds curly kale (stemmed and leaves thinly sliced)

• 2 tablespoons apple cider vinegar

• ¼ cup extra-virgin olive oil (plus 2 tablespoons)

• Kosher salt

• 1 teaspoon lemon zest (finely grated)

• ¼ cup lemon juice (freshly squeezed)

• 1 tablespoon soy sauce

• 1 tablespoon agave syrup

• Pepper

• 1 carrot (medium julienned)

• 1 Granny Smith apple (peeled and julienned)

• 1 cup rutabaga (peeled and julienned)

• 2 scallions (thinly sliced)

Directions

• Step 1

  In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.

• Step 2

  Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.

• Step 3

  Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.

Make Ahead

The salad can be refrigerated overnight.