Make this recipe from Jaya yogi Leah Cooper, you won't regret it!
Sesame Noodle Salad
- Napa Cabbage
- Red Onions
- ½ cup Smooth Peanut Butter
- ½ tbsp. Red Pepper Flakes
- Sesame Oil
- ⅓ cup White Vinegar
- 1-2 cloves Garlic
- ⅓ cup Soy Sauce
- 5 tbsp. Rice Wine Vinegar
- 1 tbsp. Honey
- 3 tbsp. Soy Sauce
- 1 tbsp. Fresh Ginger
- ½ tbsp. Fresh Garlic
- 2 tbsp. Sesame Oil
- ¼ cup Olive Oil, Peanut Oil or Grapeseed Oil
- Toasted Sesame Seeds
For the kale, make sure you massage it otherwise it will not be an enjoyable salad. You clean it, get rid of the ribs and put it in a bowl with a bit of olive oil and salt. Rub those greens down like you are trying to get its phone number. You are basically pre-chewing the greens as kale is incredibly tough in its raw state. Once it is broken down you can cover it and keep it in the fridge if you massage a lot of it. I do about 3 days worth at a time and it keeps beautifully in the refrigerator. It’s also worth mentioning that I keep my raw kale in water in the fridge to help keep it from wilting. It’s like a little bouquet of health saying hello when you open the fridge.
Cook up some linguini and set aside. Do the same thing with quinoa. I put some soy sauce and sesame oil in the quinoa for this salad. I shredded carrots, shelled edamame and cut fresh clementine segments. Get creative, you can add slivered almonds or those crispy wontons, cashews, whatever Asian thing you might think of, even water chestnuts and that hilarious little corn.
For the cold peanut noodle sauce, I Googled a recipe for guidelines and then adjusted it to my taste. Make sure you put the ginger and cilantro in that sauce. Don’t say I didn’t warn you. I also added about ½ cup water to thin it out, because this is super thick.
Toss the pasta with the peanut sauce and then build the salad.
The best advice I can give it to get out of your head when it comes to cooking. If you think something will taste good in this salad, than add it! A salmon filet, some poached or grilled chicken. I personally feel this salad has enough going on and the protein in the quinoa is enough. You do you.
Recipe from the kitchen of yogi Leah Cooper