In a small mixing bowl, add tahini, cashew milk, lemon juice, sesame oil, honey (if using), vinegar and first amount of salt and whisk with a fork until smooth.
Cut the lemon in half. Squeeze the juice of half the lemon into a large mixing bowl. Add the kale and second amount of salt and massage the lemon juice into the kale for 2 minutes.
Add avocado, carrot, cabbage, avocado and mint. Toss with the dressing, garnish with sesame seeds, edible flowers, and slices from the remaining lemon half. Top with edible flowers, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.