Recipe by Katie Lew of Cook it Fresh
Makes 4 servings
For the salad:
7 ounces soba noodles
1 bunch purple or curly kale, ribs removed and thinly sliced
2 medium carrots, peeled and shredded
3 radishes, cut in thin strips
For the dressing:
¼ cup canola oil
½ cup lightly salted peanuts, divided
Juice and zest from 1 blood orange
2 Tablespoons rice vinegar
1 teaspoon soy sauce
½ teaspoon sea salt
½ teaspoon sesame oil
2 Tablespoons honey
Cook the soba noodles according to the package directions; usually this means boiling them for a few minutes. Drain noodles in a colander and rinse with cold water. Set aside.
In a food processor or blender, blend together ¼ cup of the peanuts and the canola oil until smooth. Add the blood orange juice, zest, vinegar, soy sauce, salt, sesame oil and honey and continue to blend until the dressing is well combined and looks creamy.
In a large bowl, toss together the kale, carrots and radishes. Add the noodles and toss lightly to combine everything. Finally, drizzle on the dressing just until the salad is lightly coated; you may not need to use all of the dressing. Coarsely chop the remaining ¼ cup peanuts and sprinkle them on top of each salad serving.
If you are not planning on finishing all the salad at once, you may want to dress each portion individually so that the leftovers will stay fresh and not become soggy in the fridge.
To make a raw, green salad, just omit the noodles and double up on the kale and veggies.