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.

Ingredients:

• 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)

Instructions:

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.