Kale and Soba Noodle Salad with Peanut Dressing

Kale and Soba Noodle Salad with Peanut Dressing

Kale and noodle salad with peanut dressing.jpg

I’ve discovered that I really like kale, raw or cooked, in very small pieces, the kind of pieces a food processor produces. I rinse the kale, shake out the water, cut it into large pieces, and process it until the pieces are small, like the size of your pinky nail. It mixes well with other ingredients this way, and I find it easier to chew. The peanut dressing on this salad is addictive. I could eat it on lots of things, not just this salad. Maybe on baked potatoes, in a bowl, or on broiled or baked tofu or tempeh. There’s so much to like about this recipe.

Cook the soba noodles according to package directions. Drain and rinse with cold water.

  • 2.5-3 ounces dry soba noodles (or you can buy a 7-8-ounch package of pre-cooked soba noodles and follow the package directions for heating them with boiling water)

Gently stir the cold noodles together with the following vegetables in a large bowl. 

  • 3-4 green onions, green and white parts, sliced into thin rounds

  • 1 small or half a large red pepper, thinly sliced or diced

  • 4 ounces kale (any kind), thinly sliced or processed in a food processor into small pieces

  • 2 small or 1 large carrot, grated

  • 1/4 cup chopped cilantro

Peanut-sesame dressing. Blend the following ingredients in a blender until smooth. The mixture should be thick but drizzly; if it's too thick, blend in additional water in 1-Tablespoon increments. 

  • 1/3 cup peanut butter

  • 1/4 cup water

  • 3 Tablespoons tamari or soy sauce

  • 1.5 Tablespoons white wine vinegar or rice vinegar

  • 1.5 Tablespoons tahini (or, better, roasted sesame paste)

  • 2 teaspoons finely grated fresh ginger

  • 3 medium dates (softened in water if they are dry) or 1 Tablespoon brown sugar

  • 2 garlic cloves, pressed or minced

  • Optional: sriracha sauce to taste if you want it spicy

Combine and garnish. Toss the dressing with the noodles and vegetables. It is ready to serve or can be refrigerated for up to a few hours (or more, but the dressing begins to soak into the noodles). Optional to garnish salad with:

  • Coarsely chopped peanuts

Timing: around 30 minutes

Nutrition: whole-food unprocessed, WFPBNO

Gluten-free if you buy 100% buckwheat soba noodles

Print Friendly and PDF