1-inch square piece fresh ginger, peeled and roughly chopped
¾ teaspoon salt
1 teaspoon sriracha
1 teaspoon toasted sesame oil
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.
Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
Combine the ingredients for the salad in a large mixing bowl. Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary.