• 1 bunch Kale
• 2 Carrots
• ½ Red Onion, thinly sliced 
• ¼ cup Parmesan, coarsely shredded
• Handful Shredded Cabbage (optional)
• 1 Radish, grated (optional)
• 2 Tbsp Lemon Juice
• 1 tsp Honey
• 1 ½ tsp Dijon Mustard
• ¼ cup Olive Oil

Grate carrots using box grater and place in large bowl. Grate ¼ cup Parmesan with coarse grater and add to bowl. Remove thick part of kale stem from leaves. Stack leaves on top of each other and cut into ½-inch ribbons. Add kale to bowl with carrots and Parmesan. Add sliced onion and grated radish, if desired.

In small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in steady stream, whisking until emulsified. Season with sea salt and pepper. Drizzle over salad, toss well, and let stand 10 minutes; then serve.