Kale, Broccoli, and Sesame Noodle Salad

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This Kale, Broccoli, and Sesame Noodle Salad is bursting with flavor. The veggies and homemade dressing fancy up those inexpensive packages of ramen noodles (no need to use the soup base flavor packets as they are packed with sodium and not needed in this recipe). Serve this salad at room temperature or make ahead, refrigerate, and serve chilled (the leftovers are even more flavorful!). Add your favorite protein and you have a flavor-bursting balanced meal.

Kale, Broccoli, and Sesame Noodle Salad
By Joey Mock, RD, LD, CLT

Shopping list
  • Head of broccoli 
  • Garlic cloves (2)
  • Sweet chili sauce
  • Red wine vinegar
  • Canola oil 
  • Kosher salt
  • Black Pepper
  • Scallions (3)
  • Ginger 
  • Kale (large bunch)
  • Dried ramen noodle packages (2)
  • Optional: Mint, sesame seeds for garnish 


Ingredients
  • 1 large head of broccoli, cut into medium sized florets with some stalk attached
  • 2 garlic cloves, minced, divided
  • 1½ teaspoons sweet chili sauce
  • 1 tablespoon plus ½ cup red wine vinegar, divided
  • 2-3 Tablespoons plus ½ cup canola oil, divided
  • ½ teaspoon kosher salt, plus additional to taste
  • ¼ teaspoon freshly ground black pepper, plus additional to taste
  • 3 scallions, green parts only, thinly sliced, plus more for serving if desired
  • 1 3-inch piece ginger, peeled, cut into 1-inch matchsticks
  • 4 cups fresh curly kale (about a bunch) leaves only, stemmed and chopped (or Tuscan kale leaves)
  • 2 x 3-ounce packages dried ramen noodles (discard flavor packets)
  • Torn mint leaves and toasted sesame seeds, for garnish
Preparation
  1. Preheat oven to 450°. Toss broccoli with 1 clove minced garlic, sweet chili sauce, 1 Tablespoon red wine vinegar, and 2-3 Tablespoons oil (until broccoli is lightly coated) on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and starting to brown, about 20 minutes.
  2. Meanwhile, whisk scallions, ginger, 1 clove minced garlic, ½ tsp salt, ¼ tsp pepper, remaining ½ cup red wine vinegar, and ½ cup oil in a large bowl. 
  3. Add kale; toss to coat. Massage until the kale starts to soften and wilt, about 2 to 3 minutes. Set aside at room temperature. 
  4. Cook ramen noodles according to package directions (discarding flavor packets and skipping that step on the package). Drain noodles and rinse under cold water. Add noodles and broccoli to kale and toss to coat. 
  5. Divide amongst bowls and top with mint, sesame seeds, and additional scallions if desired.
Adapted from: bon appetit recipe.



from Trimarni Coaching and Nutrition https://ift.tt/2RJJvsF

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