In a small bowl or glass jar, whisk together all of the dressing ingredients: olive oil, rice vinegar, honey, grated ginger, garlic cloves, and salt.
Set aside a few tablespoons of the dressing to use as a final drizzle later on.
In a large bowl, massage the kale with the remaining dressing until it's evenly coated and starting to soften (this will take about 1-2 minutes).
Let the kale sit while you prep the other salad ingredients.
Toasted sesame seeds: In a dry skillet over medium heat, add the sesame seeds and toast until they're lightly browned and fragrant (stirring often so they don't burn). This should only take a minute or two. Set them aside to cool.
Cucumber: thinly slice one cucumber or cut into small pieces.
Carrots: shred or julienne 2-3 carrots (I used a julienne peeler). If you don't have one of these, you can use a regular vegetable peeler to make long thin strips, or just chop them into small pieces.
Red pepper: finely chop 1/ 4 red pepper.
Onion: finely chop 1/4 onion.
Add the cucumber, carrots, red pepper, and onion to the bowl with the kale.