Sesame Noodles with Kale and Cabbage

Ingredients

• *for about ⅔ cup of dressing*
• ⅓ cup rice vinegar
• 1 Tablespoon soy sauce
• 2 Tablespoons sambal (or any chili sauce you prefer)
• 2 Cloves garlic, crushed
• ½ teaspoon ground ginger (or 1 tablespoon fresh, grated)
• 3 Tablespoons sesame oil
• 2 Tablespoons olive oil (I use a light olive oil for almost everything but you can use any neutral oil you prefer)
• Pinch of salt (optional)
• *Salad Ingredients*
• Leftover roast chicken ( or one cup of tofu)
• ½ pound cooked spaghetti
• ⅓- 1/2 head of green cabbage, sliced thinly
• 6-8 kale leaves, sliced thinly ( Red Russian kale or any type of kale)
• Thinly sliced red onion (about ⅓ of a regular-size onion)
• 2 Persian cucumbers diced (or ⅓ of a regular cucumber)
• Chopped scallions (2 – 3 stems)
• Chopped cilantro
• Roasted peanuts

Instructions

1. To prepare the vinaigrette, combine the ingredients from the vinegar to the oil in a bowl and whisk until emulsified. Taste and add a pinch of salt if you feel it needs it. Set aside while you prepare the salad.
2. In a large bowl, combine all the salad ingredients together and add the vinaigrette (in increments until it’s the way you like it). Toss together, plate and serve. Enjoy!

 

Recipe found at:http://lemonsandanchovies.com/2012/08/sesame-noodles-with-kale-and-cabbage/