You can eat this as a salad by itself, toss with lettuce to make a bigger salad, or use it as a sandwich topping.

Remove the stems from 1 bunch of kale.  Rinse the leaves, then spin them dry and tear into bite-sized pieces roughly.

In a small bowl mix the juice of 1 lemon, 2 T. soy sauce or Braggs, 2 T. olive oil and 1 t. toasted sesame oil.

Very thinly slice green garlic to make 2 T.  Mince or grate fresh ginger to make 2 T. Add to the dressing and let it sit for 5 minutes.

Place the kale in a large bowl with the dressing.  Use your hands to massage the dressing into the kale.  Let it sit for 10 minutes.  Massage again.

Meanwhile, use a vegetable peeler or mandolin to very thinly slice lengthwise 2 summer squash and 2 carrots.  Toss with the kale and let sit 5 minutes, then sprinkle with toasted sesame seeds or pepitas.

This salad/slaw keeps well in the fridge for several days.