Soba and Kale Salad


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.

Soba and Kale Salad

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

  1. Cook the soba according to package directions, then drain and rinse under cold running water. Drain well and set aside.
  2. Chop the kale into bite-sized pieces
  3. 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.
  4. Whisk together the tahini, liquid aminos, and lemon juice.
  5. Toss the kale and soba together in a large bowl with the tomatoes, and add the tahini mixture to taste.
http://catesworldkitchen.com/2011/12/soba-and-kale-salad/

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