I’ve reached the sugar-saturation point in the holiday season. The last week has been intensely cookie-and candy-filled, and now I want nothing more than vegetables, and tons of them.
I didn’t eat all of those, but I came close.
We had a couple holiday parties this weekend, and since my parents were in town, we were able to go out just the two of us for only the second time EVER!
I celebrated the occasion by curling my hair… I don’t even remember the last time that happened. I also made some chocolate-dipped pretzels to take to the party. So easy and so festive!
I really, really love my new lens.
Anyway, to counteract the insane amounts of sugar I’ve been living on the past few days, I made this salad. Twice. It was such a hit with my parents on Friday for lunch that I made it again for dinner on Saturday. I love it most after it’s had a few hours to chill in the refrigerator.
Ingredients
- 8 ounces soba nooodles
- 1 bunch kale (curly or Tuscan - whichever you prefer)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- red pepper flakes, to taste
- 2 tomatoes, diced
- 4 tbsp tahini
- juice of 1 lemon
- 2 tbsp Bragg's liquid aminos
Instructions
- Cook the soba according to package directions, then drain and rinse under cold running water. Drain well and set aside.
- Chop the kale into bite-sized pieces
- Heat the oil in a skillet and cook the garlic for minute or two, until fragrant. Add the kale and red pepper flakes and saute until tender, about 5 minutes.
- Whisk together the tahini, liquid aminos, and lemon juice.
- Toss the kale and soba together in a large bowl with the tomatoes, and add the tahini mixture to taste.
must. detox. from. cookies. I’m eating kale and Christmas lima beans for dinner tonight (still in the holiday spirit!) This salad looks delicious though, and again I feel compelled to ask if I can live in your kitchen
I am so glad we got to hang out so much this weekend! And yes, I am starting my detox right now!!!! (After I finish this chocolate covered pretzels.)
I need a break from cookies asap!! I’m craving greens like crazy, and this salad sounds so tasty!!
I think I’m making my only holiday cookies today!
What is Bragg’s liquid aminos?????
Dianne – It’s kind of like soy sauce: (http://www.bragg.com/products/la.html) and it’s available at most health food stores
Oh man, I need to work on the lighting of the photos I take of you! Send some of those veggies my way!
Hello Cate:
I have never before cooked a vegan meal, but I am having a guest over that is vegan. Is this salad hearty? My concern is that she may feel like she is getting “short changed” while the rest of my guests have a heartier dish. The remaining guests are heavy red meat eaters. Additionally, this is a cold dish whereas the other dishes will be hot and feel more like a “traditional” entree course. Any thoughts you have would be appreciated.
Thank you,
Katie
Katie – It’s definitely filling and hearty thanks to the tahini, and you could even make it more of a main dish by adding some diced and sauteed tofu. If you’d rather serve something warm, maybe these: http://catesworldkitchen.com/2011/08/miso-curry-rosted-vegetbles-with-tofu/ or this: http://catesworldkitchen.com/2011/08/red-lentil-soup-with-caramelized-onions/ would work.
you look so pretty! i am also a slave to the sugar train right now but honestly loving it! i also try to balance it out with some super healthy eats. your soba/kale salad looks awesome.
mmmmmmmmmm cookies. i mean, yay for kale!
Thank you! Do you have a recipe for vegan corn bread?
Katie – I don’t, sorry!
Thank you for sharing this recipe, I am feeling so gross from all the Christmas indulgences. I’ve never heard of liquid aminos, what should we substitute if we don’t have those – or do I just omit them? Thanks!
I would use soy sauce, but maybe a little less than it calls for so it’s not too salty
This looks delicious. I just discovered your site and you have tons of great recipes. I can’t wait to make some of them.