Hello February. I can’t believe it’s February already. Well this month someone special is celebrating their 5th birthday. I clearly remember the day my first was born, I keep playing it over in my head. Where does the time go? We just finished registering her for kindergarten. I still can’t believe it, Miss E maybe ready for kindergarten but I am not.
On another note, how are your New Years Resolutions going? Are you still going strong or have you forgotten all about your resolutions? Either way, I have a thai kale and soba noodle salad for you this week. This thai kale and soba noodle salad is packed with flavour and nutrition to keep you going strong all day.
I like my salads to be nutrient dense, hearty, and sturdy. This thai kale soba noodle salad is all of the above and tastes even better the next day for lunch. Who doesn’t love leftovers? This salad is hearty enough on its own, but you could easily marinate a piece of tofu in the peanut sauce for meatless monday or chicken breast will also work for those carnivore lovers. The soba noodles can also be substituted for any noodle or quinoa, if you like. I adapted this tasty peanut sauce slightly from the sprouted kitchen’s latest “bowl and spoon “cookbook. Sprouted kitchen is one of my favourite sites. Sara’s eating philosophy pretty much aligns with my own, eat mainly plant based foods, eat seasonally, and enjoy a little indulgence here and there.
20 minPrep Time
7 minCook Time
27 minTotal Time
- 3 cups of kale, chopped
- 4 ounces of Soba noodles (buckwheat)
- 1/2 cup of edamame beans
- 2 red peppers
- 2 yellow peppers
- 2 carrots, julienned
- 2 green onions, chopped
- 1/4 cup of chopped cilantro, chopped
- Peanut Sauce
- 3 cloves of garlic
- zest and juice of 1 lime
- 1 TBSP freshly, grated ginger
- 1 TBSP honey
- 3 TBSP of low sodium soy sauce, or tamari
- 1 TBSP od rice vinegar
- 1 TBSP toasted sesame oil
- 1/2 cup of creamy peanut butter
- 1-2 TBSP of water
- ). massage kale in peanut dressing and refrigerate
- ). Cook soba noodles according to directions on box. Drain and rinse with water. set aside.
- ). While soba noodles are cooking make peanut dressing. Add garlic, ginger, lime zest and juice, honey, soy sauce, vinegar, sesame oil, and peanut butter to blender and blend until smooth. Add water 1 TBSP at a time until desired consistency.
- ). Add soba noodles, peppers, carrots, edamame, cilantro,green onions to kale and toss with dressing.
- ). Garnish with cilantro and peanuts if you like.
We eat a lot of salads in our house. I serve my girls a “deconstructed “version of our salads. However, recently I started giving them a small version of our salad in addition to the “deconstructed” salad. As,I am looking forward to the days when I can make everyone the same salad and save a little time. I was quite surprised when my two year old ate the salad first and asked for more. I had to brag a little. I am their mama who also happens to be a foodie and dietitian.