2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon doenjang (Korean soybean paste)
1 tablespoon fresh lemon juice
1 1/2 teaspoons mirin
1 1/2 teaspoons toasted sesame oil
1 carrot, coarsely chopped
One 3/4-inch knob fresh ginger, peeled and coarsely chopped
Kosher salt or sea salt and freshly ground black pepper
6 ounces (170 grams) kale, stemmed and coarsely chopped
1 small carrot, shaved into ribbons with a peeler or on a mandoline
1 red bell pepper, finely chopped
1/2 red onion, finely chopped, soaked in cold water for 10 minutes and drained well
1/4 cup (175 grams) toasted sunflower seeds
1 firm but ripe avocado, halved, pitted and peeled
1/2 lime, optional
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