Heat the water with salt. When it reaches the boiling point add the kale, reduce the heat and simmer for 3 minutes.
Grate the carrot and mix with white vine vinegar.
Drain the kale and transfer into ice cold bath to shock it for a couple of minutes. It will keep the beautiful green color ad remain slightly crunchy.
Drain it and squeeze the excess the excess water. Place couple of leaves on top of each other, roll like a cigar and slice into thin ribbons. Repeat with all of it.
Mix with the rice and carrot.
Whisk all of the dressing ingredients together in a small bowl and pour over the salad. Mix thoroughly. Add some pepper if you'd like.
Serve as is or along side some chicken pieces.