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Sesame Noodles with Kale and Cabbage

Servings 3 -4

Ingredients

  • *for about 2/3 cup of dressing*
  • 1/3 cup rice vinegar
  • 1 Tablespoon soy sauce
  • 2 Tablespoons sambal or any chili sauce you prefer
  • 2 Cloves garlic crushed
  • 1/2 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
  • 1/2 pound cooked spaghetti
  • 1/3- 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 1/3 of a regular-size onion
  • 2 Persian cucumbers diced or 1/3 of a regular cucumber
  • Chopped scallions 2 - 3 stems
  • Chopped cilantro
  • Roasted peanuts

Instructions

  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.

Recipe Notes

Use the proportions as a guide. Add more or less of the salad ingredients that you like.