Sesame Noodles with Kale and Cabbage
Serves: 3-4
  • *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 (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
  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.
Use the proportions as a guide. Add more or less of the salad ingredients that you like.
Recipe by Lemons + Anchovies at