Add the kale to a large bowl and add the vinegar, 1 tablespoons of the olive oil and salt. Use your hands to massage it all into the kale. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium bowl, whisk the lemon juice, pepper, soy sauce, honey and remaining 1/4 cup of olive oil. Season with additional salt, if desired.
Add the carrot, apple, and rutabaga to the kale. Add dressing and mix well.
Serve and enjoy!
Notes
The salad makes a great base for any grilled protein you'd like to add!Make it ahead: This salad can be made ahead and refrigerated overnight