Using a sharp knife, remove tough center stems from kale. This is easier to do if you fold the leaves in half first. Discard stems.
Bring a large pot of water to a boil over high medium-heat.While the pot is coming to a boil, fill a large mixing bowl halfway with ice. Add water up to the ice line.
Put the cleaned kale into the boiling water for 1 minute. (Use a timer. You want the kale to relax, but you don't want it to become limp.)Drain kale in colander. Immediately plunge kale into prepared ice-water bath.
Drain kale in colander again. Squeeze kale to remove excess water.
Make the Salad
While the kale is still in a kind of wet wad, take a large kitchen knife and slice it into small, thin pieces.
Put cut kale into a large bowl and separate the pieces using your fingers. Add grated carrots and sunflower seeds.
In a small bowl, combine remaining ingredients and stir vigorously to combine. Immediately pour dressing mixture over kale mixture. Toss thoroughly to combine.
Serve immediately or refrigerate.
Blanching is the quick, simple food prep technique in which food (most often vegetables of some kind) are flash cooked in boiling water, and then immediately plunged into an ice bath to stop the cooking process. In the case of kale, a 1-minute blanching helps soften the tough fibers and makes it easier to chew. It also makes the natural kale flavor more accessible, thus making it more far more palatable. This salad keeps remarkably well, and will last up to a week in the refrigerator. It also travels well, making it perfect for a barbecue or picnic!