Main-dish salads are one of my go-to meals when busy days put pressure on my schedule, allowing less time for cooking. I'm always looking for new and different ways to dress up greens, so when I found this recipe at www.foodnetwork.com, my interest was piqued.
At first look, I thought it might be something similar to Asian cole slaw, but the only similarity is in the name.
The base for this salad is kale, quite arguably the hottest green on the planet. I've seen kale made into balls and fried, added to smoothies, sautéed and mixed with pasta and as a topping for tacos and pizza. The popularity of this bitter, flavorful green is not going anywhere, so I was not surprised to find it as an addition to this Asian salad.
With cucumbers, peppers, sprouts and carrots in the mix, along with two types of cabbage - Napa and purple - you have a colorful salad packed with nutrition.
Since I often make Oriental dishes, the dressing ingredients - oyster sauce, rice wine vinegar, soy sauce and sesame oil, among them - are staples in my kitchen, as are olive oil, brown sugar and garlic. They are easily mixed to make the sweet-tangy dressing that complements the flavor of the kale beautifully.
One of the nicest things about this salad is that it can be transformed into a meal very simply. Just add some grilled chicken tenders or slices of grilled steak. Double up on the dressing - you'll be glad you did - put it in a small pitcher for passing, and dinner's on the table.
Ree Drummond's Asian Noodle Salad
SALAD MIX
8 ounces thin spaghetti
One 8-ounce bag julienned or fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more Napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
DRESSING
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped
Grilled chicken or steak, sliced, optional
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, Napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. Add the grilled chicken or steak on top, if desired, transfer to a large platter and serve.
Contact Anne Braly at abraly@timesfreepress.com.