There are recipes that are good and recipes that are gooo-ooo-ood. Sometimes all they require are two or three main steps to throw together and yet, the moment you share them with preschool teachers and friends they all appear awestruck by this enlightening dish. It's simple but complex. Sweet and somehow incredibly earthy. Filling and yet kind to the waistline. It is the best of all worlds and just perfect to bring to a picnic or a gathering of sorts.
Perhaps people are awestruck by this recipe for the fact that kale tends to produce an adverse reaction--almost always. Their expectations are low so the result seems outstanding. It's a much familiar reaction for most of us, as the norm is to think of words that amalgamate with "tree trunk, twigs, sticks and rabbit food". Or something like that. This kale salad, however, is everything but those silly notions, and I gently nudge you to keep your expectations high because it will deliver to your every sense. I think I can promise that.
Keep in mind that the key to a good kale dish is to let it sit, soak, and massage into the flavors for at least 30 minutes. This allows the flavors to meld just right and for the textures to soften a bit.
I have made this ginger kale salad on many occasions and although this recipe suggests adding soba noodles, I highly recommend trying different varieties like chown mein udon noodles as well. I hope you will give it a try and if so, enjoy!
Sweet Ginger Kale and Soba Salad (Easily made GF}
Makes 3-4 servings
6-oz soba noodles, cooked al dente (or other)
5 tbsp sesame oil
3 tbsp mayo
2 tsp miso paste (highly recommended, but ok without)
4 tbsp honey
2 tbsp sugar
4 tbsp rice vinegar (or other)
pinch of salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp fresh grated ginger
approximately half a bag of chopped kale
1 cup carrot matchsticks
3 green onions, chopped
nuts and seeds (optional)
1. Cook noodles according to directions. Drain and set it aside to cool. If you are making it way ahead of time, work just a tiny bit of sesame oil into it with your hands so the noodles don't stick.
2. Mix all the ingredients minus the kale in a large mixing bowl. Whisk thoroughly.
3. Once the noodles are cold, add the noodles, kale pieces, carrot matchsticks, and chopped green onions into the dressing. Massage everything gently but thoroughly, so as to get all the flavors mixed into the kale. Serve cold. To store, seal it in an air-tight container and keep in the fridge for up to a maximum of three days.