· ½ cup sesame oil
· 1-inch piece of ginger, grated
· 1 large garlic clove, grated
· 6 table spoons soy sauce
· ¼ cup lime juice
· 3 teaspoons honey
1. Prepare the vinaigrette by whisking all of the ingredients in a small bowl or jar. Vinaigrette will keep in the refrigerator for up to 5 days.
2. Combine shredded kale with the rest of the raw and roasted vegetables and sesame-tahini vinaigrette and serve topped with pepitas for crunch.