Remove the kale’s stems, wash leaves, and tear (or chop) into bite-sized pieces. Place into a large bowl and massage the leaves until they turn a bright, vibrant green.
Shred carrots and cabbage. Chop green onion and toss the green onion, carrot and cabbage with kale.
Whisk the sauce ingredients (except the sesame seeds) together to create the dressing and toss with the salad. Shaking the sauce together in a jar is a simple way to do this.
If possible, let it sit in the fridge for an hour or two before serving.
Top with sesame seeds and serve!