Soba Noodle Salad with Kale, Zucchini, and Shredded Sprouts
 
Prep time
Cook time
Total time
 
I use 100% buckwheat noodles, which are gluten free. Most soba sold in grocery stores contain wheat as well, which isn't a bad option in this salad for two reasons- the greens-to-soba ratio in this salad is pretty favorable, and soba with wheat and buckwheat has a more appealing flavor and texture to most people.
Ingredients
  • 2 zucchini
  • 1 bunch lacinato (black) kale
  • 5 tsp toasted sesame oil, divided
  • 8-10 brussels sprouts (bigger is better here)
  • 1 plump clove garlic
  • 1 Tbsp rice vinegar
  • 2 tsp coconut aminos
  • 2 Tbsp sesame seeds
  • 2 pinches red pepper flakes
  • 4 oz soba noodles
  • 4 slivered green onions, for garnish
Instructions
  1. Julienne or spiralize the zucchini. Place in a colander, sprinkle generously with salt, and toss to distribute. Let sit and drain while you prepare the rest of the salad.
  2. Hold the kale at the bottom of the stem with your right index finger and thumb. Wrap your left hand around the leaves and, starting at the bottom, slide your hand towards the top of the stem to separate the leaf from the stem. Discard the stems.
  3. Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons. Put the ribbons in a large bowl with 1 tsp. of the sesame oil and ¼ tsp. salt. Massage the leaves with your hands until they glisten.
  4. Discard any craggy outer leaves from the brussels sprouts. Slice them paper thin (mandoline works best, but I use a sharp knife) then toss them with the kale.
  5. Peel the garlic. Place it under the fattest part of your knife, and smash it flat with the palm of your hand. Place in a small bowl. Stir in the vinegar, remaining sesame oil and coconut amines, and whisk whisk whisk.
  6. Press any remaining liquid from the zucchini and toss with kale and sprouts.
  7. Pour the garlic vinegar dressing over the greens and toss well. This much can be done in advance and kept in the fridge until ready to serve, or enjoyed alone as a salad.
  8. Place sesame seems in a PFOA free non-stick skillet over medium heat. Cook a few minutes until they turn toasty brown. Remove from heat and set aside.
  9. Bring a small pot of water to a boil. Salt well once boiling. Cook the noodles according to package instructions (usually just a few minutes) and drain well, rinsing with cool water. Toss the noodles with the greens. The noodle salad can be served warm or cold.
Recipe by Pigforkr at http://www.pigforkr.com/soba-noodle-salad-with-kale-zucchini-and-shredded-sprouts/