Today is my last day of work before taking off to MIA for the holidays. I CANNOT WAIT!! (can you tell?)
I sure am going to miss this crazy cat.
Aren’t they so freaking cool? Cat’s that is. Well the fun ones are. I’m not too into cats that don’t like to play and get attention. Boring!
Speaking of boring, these noodles are anything but. I went to Whole Foods yesterday and was suckered into buying them from the taste testing lady. Man, she was good, had me sold after my first bite!
I know it says noodle substitute on there… and it kinda freaked me out too, but I read the back and it says they are made with white yam and there are no preservatives or GMO’s so I think we’re cool. Besides it’s from Whole Foods so it’s gotta be good for you… right?
The noodles itself don’t taste like much of anything, but they take on any flavor you pass its way. For this salad, flavor comes in the form of soy sauce (or that AMINO stuff if you have it… I need to have it) lime juice and a hint of jalapeño.
It also comes in the form of these garlic/green onion hybrid that I forgot the name, but they are basically garlicky green onions and therefore amazing.
But the star of the show is the kale. Bright vibrant I’m-good-for-you-green that’s so crunchy you’ll be tempted not to make them into chips. But don’t, that crunchy texture is exactly what’s required for a salad like this. Even after adding the hot noodles I didn’t notice any wiltage (technical terms used here). And the foodie sales lady said it gets even better the next day. My kind of salad!
The addition of the cranberries is an absolute must, the sweetness is crucial to balance the spicy hue of jalapeño and garlic. Plus they make this salad look pretty, almost festive even, perfect for a holiday
dinner lunch, or a side salad at dinner. Either way get your mouth on some of this, it’s healthy, easy and delicious, what more could you ask for!?
kale noodle salad with cranberries
Cook Time: 15 minutes
Ingredients (4-6 servings)
- 1 bunch green kale, destemmed and roughly chopped (I used curly but any will work)
- 1 package noodle substitute, thoroughly rinsed, boiled for 2-3 mins and drained
- 4 garlicky green onions, sliced (or use 2 green onions and 1 garlic clove, minced)
- 1/2 jalapeño, seeds removed and finely chopped (serrano works too)
- 1/2 c. dried cranberries
- 3 tsp low sodium soy sauce
- 3 tsp extra virgin olive oil
- 1 1/2 – 2 limes, juiced
In a large serving bowl combine the kale, garlicky green onions, jalapeño, cranberries and drained noodles. Add the soy sauce, oil and lime juice, toss with your hands to coat everything.
Let sit for at least 20 minutes, tossing every so often, to let all the flavors mingle. Serve as a side holiday salad or enjoy as a light satisfying lunch for leftovers!