Curry Kale Salad

• 4 cups fairly tightly packed stemmed and thinly sliced kale
• ¾ cup seeded and diced red bell pepper
• 1 cup fresh or frozen (thawed) corn
• ½ cup peeled and grated carrot
• ½ cup pumpkin seeds
• ½ cup dried currants or raisins (optional)
• ¼ cup thinly sliced green onion

Simple Curry Dressing:

• 3 tablespoons sesame oil*
• 2 tablespoons freshly squeezed lemon juice
• 1 ½ tablespoons finely chopped fresh cilantro
• 2 teaspoons wheat-free tamari or other soy sauce to taste
• 2 teaspoons curry powder
• 1 teaspoon ground cumin powder (optionally toasted)
• ⅛ teaspoon cayenne pepper