How to Make It
Whisk together coconut kefir, chili-garlic sauce, lime juice, honey, soy sauce, fish sauce, and ginger in a small bowl; set aside.
Combine kale, kosher salt, and 2 tablespoons of the dressing in a large bowl, and toss. Massage kale with hands to help soften the fibers, about 1 minute. Add mango, jicama, cabbage, edamame, almonds, cilantro, and scallions. Drizzle with remaining dressing, and toss to coat well. Serve immediately, or store covered in refrigerator up to 3 days.