Place kale in a large sautè pan, coated with olive oil, over medium high heat. Sauté, stirring constantly, until kale is bright green in color, about 3-5 minutes. Remove kale from heat and allow to cool slightly. Once kale is cooled, place it in a large bowl with the Napa, carrots and scallions.
Make the vinaigrette by whisking together the canola oil, cider vinegar, honey and Dijon mustard.
Pour the vinaigrette over the veggies and toss to coat. Season with salt and pepper to taste