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 (1 cup)
½ pound cooked spaghetti
⅓- 1/2 head of green cabbage, sliced thinly
6-8 kale leaves, sliced thinly (I use dinosaur kale aka lacinato or Tuscan kale--more delicately flavored than curly kale so it's pleasant to eat raw)
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
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.
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.
Notes
Use the proportions as a guide. Add more or less of the salad ingredients that you like.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/08/sesame-noodles-with-kale-and-cabbage/