Cold Soba Noodle Salad with Sautéed Greens

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Servings: hungry salad lovers
  1. In a pot, heat 1-2 quarts of water to a boil.
  2. While the water is heating, wash the kale thoroughly, trim and discard the stems, and roughly chop the leaves. Chop the scallions.
  3. Heat sesame oil in a skillet. Add the scallions and cook for 3-4 minutes
  4. Add the kale and cover the pan, stirring occasionally. Cook for approximately 8 minutes until the leaves are tender. If the leaves stick to the bottom of the pan, add a small amount of water.
  5. When the water comes to a boil, add the soba noodles. Cook for 4 minutes. Do not overcook. Drain the noodles in a colander or sieve and rinse with cold water. Set aside.
  6. Slice thin or julienne the cucumbers.
  7. Prepare the Peanut Lime Vinaigrette. Stir in coconut milk if you like for a creamier dressing.
  8. Combine all of the ingredients in a large bowl and toss until coated with the dressing. Chill for one hour for a cold salad or serve immediately for a lukewarm salad.
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