Cut the kale leaves from the stems and into bite-site pieces. Place it in a salad spinner and run under cold water. Spin a few times. Remove the leaves from the salad spinner by hand and massaging each leafy piece as it air dries. Set aside. Wash and cut the purple cabbage into small and thin slices and shred the carrots. Pour the sesame seeds over the salad. Set aside.

Place the remaining ingredients (salad dressing ingredients) in a blender and pulse for about 1 minute. Add to the salad, mixing it well so it's uniformly combined. Serve immediately.