Other Great Summer Salads
Steak Cobb Salad #meat
Antipasto Salad #fish
Salad Niçoise in a Sandwich #vegetarian
Couscous Vegetable Salad #vegan
Red Cabbage and Soba Noodle Salad
Foodie Lit
“I’d seen my stroke as a catastrophic interruption to my life, but it was revealing itself as a gift. One I would never have chosen, but whose value I could now begin to appreciate ."
Life can change in an instant. A storm, a fire or flood can destroy homes and lives. Sickness, such as a heart attack or stroke, can forever change language, mobility and lifestyle and life itself ften, the person is never able return to the same health or abilities again and the family may be changed forever.
Such is the case with Nir Peled. A devastating stroke at age 49 left him on the floor, unable to move or speak. “This past year has been the worst, and the best, of my life! It reminded me that our lowest moments become our greatest teachers, and taught me that vulnerability is the strongest path forward.”
Cold Sesame Noodles with Red Cabbage Salad
Yield: Serves 6 as a side
Dressing:
3 cloves garlic, peeled and minced
1 teaspoon freshly grated ginger
1/2 teaspoon kosher salt
2 tablespoons honey or maple syrup
3 tablespoons toasted sesame oil
5 tablespoons rice vinegar
2 tablespoons soy sauce
Salad:
1/2 small purple cabbage, sliced thin
1 large carrot, peeled clean, then cut with a potato peeler
1 large red pepper, seeded and thinly sliced into matchstick slices
2-3 radishes, thinly sliced
2 tablespoons vegetable oil
1 pound soba noodles cooked
2 scallions, sliced
2 tablespoons toasted sesame seeds
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Dressing: Combine all ingredients in small saucepan and bring to a low boil. Lower heat to medium and simmer for 4-5 minutes, until well combined and slightly thickened.
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Vegetables. Heat oil in pan and toss in carrot, cabbage and pepper. Cook for 6 minutes, stirring constantly, until vegetables are soft and tender yet still crunchy. Remove from heat.
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In a big bowl or large pot, combine cooked noodles, shredded chicken, vegetables and sauce. Toss with one of sliced scallions and half of sesame seeds until well combined.
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Serve warm or cold, topped with a sprinkling of sesame seeds and scallions. Keeps well in refrigerator for several days.
Expandthetable suggestions
Use other noodles: spaghetti, Chinese noodles or udon noodles
Add marinated meat: Chicken or beef marinated and then grilled
Add Tofu: Fry or bake tofu until crispy in above marinade.
Adapted from The Nosher. Chaya Rappoport
Soba Noodles are thin noodles made from the earthy, nutty buckwheat flour. They are a staple in Japanese cooking. The noodles are best paired with simple ingredients and good quality produce. The sauce should have soy sauce, mirin and a bit of sweetening, plus heat if you like to best bring out the flavors of the soba noodles. The crunchy vegetables in this salad are colorful and so tasty. They are sturdy veggies that will last for several days—my favorite kind in a salad. Eat the salad warm or at room temperature—equally delicious both ways. And the leftovers are wonderful—I ate the salad for several days and loved every bite!
