No matter how much I promise myself that I’m going to cook and eat healthy over the summer, at some point it all seems to go out the window. Usually it’s sometime after we’ve been away for a few days and there is very little left in the fridge and I can’t think of anything I feel like making for dinner. This salad was my antidote to this problem recently. The recipe as you see it is full of ingredients that I had on hand but you can add any other veggies or other types of noodles if preferred. I love the addition of the kale leaves in the dressing – makes me feel oh so healthy!
Spicy Peanut Noodle Salad
1 lb spaghetti noodles
3 garlic cloves, peeled
2 or 3 kale leaves
2-inch piece fresh ginger, peeled
1/3 cup smooth peanut butter
¼ cup grape seed oil
¼ cup soy sauce
¼ cup water
2 Tbsp toasted sesame oil
2 Tbsp white wine vinegar
1 Tbsp honey
½ tsp dried red pepper flakes
2 medium cucumbers, peeled and cut into match sticks
2 or 3 finely sliced green onions
Cook the noodles until al dente. Cool the noodles under cold running water. Drain well in a colander and place the noodles in a large bowl.
Place the garlic cloves, kale leaves, ginger, peanut butter, grape seed oil, soy sauce, water, toasted sesame oil, white wine vinegar, honey and dried red pepper flakes in the work bowl of a food processor. Process until smooth.
Pour the dressing over the noodles and toss with the cucumbers and sliced green onions. Serve immediately or cover and chill until ready to serve.