Spring is my favorite season. I love the flowers that come into bloom, the delicious stone fruit that comes into maturation, and the extra sunlight. Spring is a fickle season, though. It has one foot in winter cold, and the other dangling over summer sun. As a result, my taste in food is just as inconsistent. When the day is unexpectedly warm, I usually want cooler foods that are also simple to make. This salad was created out of a need to use the rest of the Persian cucumbers I had while they were still fresh. I hope you enjoy it as much as I did! I tossed marinated sauteed tofu into my salad, so this is an option. Alternately, I’d recommend my salmon recipe to make it a complete meal.
Serves: 2 (main dish) or 4 (side dish)
- 1 cup chow mein noodles, boiled
- 2 cups of raw kale, roughly chopped, stalks removed
- Soy sauce
- Sesame oil
- Olive or grape seed oil
- Crushed red pepper (optional, for added spiciness)
- Rice vinegar
- 1 tsp Honey
- ½ cup seedless cucumbers thinly sliced
- Sesame seeds
- 21 seasoning salute or sea salt
- In a large skillet, heat 1 TBSP oil of choice on medium high heat. Once heated, add kale, 1 tsp soy sauce, crushed red pepper, 21 seasoning, and a dash of salt. Add 1 to 2 TBSP of water to help steam the kale. Cook for about 10 minutes, stirring occasionally until kale is tender.
- Boil chow mein and rinse in cold water. Drain, and add to a large mixing bowl.
- Add kale, noodles and thinly sliced cucumbers into mixing bowl.
- In a smaller bowl, mix dressing: 1 TBSP sesame oil, 1 TBSP rice vinegar, 1 tsp honey, 1 tsp soy sauce. Mix well and toss with salad.
- Add TBSP sesame seeds and chill. Serve cool.