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  • Writer's pictureelham hazfi

Cold noodle salad with kale

I remember exactly where and how I came up with this recipe.

It was 4 years ago when I took my son to his paediatrician for his annual check up. As usual we had to spend a good half an hour in waiting room. While we were there I noticed a teen who had a salad bowl in her hands. I could see that she is enjoying every fork full of kale and noodle. I tried to figure out the ingredients in the salad. As much as I could see there was kale, noodles and carrots. But they looked rather muddy not glossy. So the secret of that delightful salad must be in the dressing 💡💡💡⚡️

And the dressing doesn’t have oil in it otherwise the kale leaves must have been shiny.

When I got back home I wrote down dressing recipes which I thought would match with what I saw.

I started with try and error and finally I made a dressing that I am proud of and I am going to share it with you.


  • 1 cup cooked Asian noodles (rooster brand works well)

  • 2 cups kale leaves chopped

  • 1 cup carrots cut in size of match stick

  • 1/2 cup Asian purple cabbage (optional)

  • 1/4 cup peanuts

For dressing:

  • 2 Tbsp peanut butter

  • 1 Tbsp tamarina sauce

  • 1 Tbsp soy sauce

  • 1 Tbsp lime juice

  • 1 garlic clove pressed

  • 1/2 Tbsp honey or brown sugar

  • 1 tsp chopped ginger (tiny pieces)


  1. In a large bowl mix kale, carrots, cabbage and noodles.

  2. In a small bowl mix all the ingredients for dressing. (This dressing is thick but it can be diluted by adding 1 Tbsp water.)

  3. Add the dressing to salad and mix. Top it with peanuts.

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