Napa Cabbage & Noodle Salad

This is a tangy and delicious cabbage and noodle main dish salad, based on Hannah Che’s recipe from The Vegan Chinese Kitchen Cookbook. It’s perfect for a late summer evening supper, because it’s easy, super fast and has a dressing that is unbelievably good – plus it’s gluten-free and vegan. If you can’t get Napa cabbage, Romaine lettuce works, too.

INGREDIENTS
1/2 head Napa cabbage, cut in half lengthwise
1 small cucumber, julienned
1 tsp kosher salt

1 1/2 cups fresh rice vermicelli noodles (Pho noodles) or Mung bean vermicelli noodles.

1 medium carrot, julienned
1 scallion, cut into 1/8″ rounds (both white and green part)
1/2 cup coarsely chopped fresh cilantro
1/4 chopped cashews or peanuts

Dressing:

2 Tbsp Soy Sauce
3 Tbsp rice vinegar (cider vinegar would also be fine, I think)
2 Tbsp sugar
2 Tbsp toasted sesame oil
2 large garlic cloves, crushed

DIRECTIONS

Cut cabbage lengthwise a few times, then cut very thin slices. Add cabbage and and cucumber into a colander and toss with the salt. Leave to drain.

Start water boiling in a small saucepan, add noodles and cook 5-10 seconds. Drain and rinse with cool water. Cut noodles into smaller sections with a scissors. If you are using other noodles, cook as directed on the package, then drain and rinse with cool water. You want to end up with about 1 1/2 cups cooked noodles.

Mix dressing ingredients well in a small bowl. Taste and add more soy sauce if you think it needs it.

Gently press cabbage and cucumber to remove some of the water. You can also squeeze it gently in your hand. Place in a large bowl, and add noodles, carrots, scallions and cilantro. Pour dressing over and toss to coat Toss into a large bowl, and top with nuts.

Serve immediately. Yum.

Mel’s Kale & Chicken Salad

This is a super delicious, super satisfying salad from Mel’sKitchenCafé.com. I made it for lunch today and Ali, who had popped in for a bike ride with Kumy enjoyed it, too. It looks like a lot, but it was really just about enough for 3 servings as a main dish. It’s got enough crunch and texture to make it interesting and satisfying.

Fresh Kale by Deborah Rainford on Unsplash

INGREDIENTS

1 ½ cups cooked rice, slightly warm or at room temp. (Mel uses a wild rice blend, but I had Basmati in the fridge. Trade Joe’s has a great frozen rice blend that would be great, or you could use quinoa.
6 ounces (about 5 lightly packed cups) coarsely or finely chopped kale
5 boneless, skinless thicken thighs, cook, seasoned with salt, pepper and garlic powder
1 Tbsp olive oil
1 medium apple, cored and diced
1/4 cup slivered almonds, lightly toasted
1/4 cup Craisins
1/3 cup crumbled Feta cheese
2 medium avocados, diced

Dressing:
¼ cup olive oil
2 Tbsp balsamic or red wine vinegar
2 Tbsp fresh lemon juice
2 tsp honey
1 tsp Dijon mustard
¼ tsp kosher salt
Pinch of freshly ground black pepper
½ cup fresh cilantro

INSTRUCTIONS
Cook the rice according to package directions, and let cool to room temperature.

In a large frying pan, heat 1 Tbsp olive oil, season chicken thighs, and cook thighs over medium heat for 4-5 minutes. Flip over and cook another 4 minutes or so, or until the chicken is browning nicely and cooked through. Remove from heat and let cool a bit. Cut into 1″ pieces.

At the same time, start a smaller nonstick skillet on a low heat and add slivered almonds, shaking occasionally so they toast on all sides.

Make the dressing by combining all the ingredients in a blender. Process until smooth and well-combined. Season to taste with additional salt and pepper, if needed. Set aside.

Assemble the salad by placing the greens in the bottom of individual wide serving bowls. Top with rice, chicken, apples, almonds, Craisins, feta and avocados.

Drizzle dressing over salad and toss lightly to combine. Serve immediately.

NOTES
You can also use 3 cups rotisserie chicken, chopped up, in which case you don’t need any olive oil, or you could leave out the chicken altogether for a vegetarian dish.