Sesame Noodles with Napa Cabbage
I love doing cookbook reviews. Looking up a recipe, trying it, strumming through the pages, reading about the author, drooling over the pictures. It is all fun for me, especially if it is a book I like this one and a recipe like these Sesame Noodles with Napa Cabbage.
Today we are reviewing The Leafy Greens Cookbook by Kathryn Anible. Kathryn graduated with a degree in Culinary Nutrition. She knows a thing or two about food as she became a personal chef and has been in the foodservice industry for nearly 15 years. Along with cooking she also enjoys food styling, writing, and catering.
This cookbook has a variety of recipes from salads, soups, appetizers, snacks, sides, entrees both with meat and vegetarian and juices and smoothies. Recipes like Pomegranate-Glazed Brussels Sprouts with Toasted Pecans, Arugula and Tomato Pizza, Stir-fried Boy Choy with Beef or Chicken and Kale Enchiladas.
The only downside to this book is that there are no pictures. I leafed through it and chose this Sesame Noodles with Napa Cabbage recipe. Napa cabbage is sometimes hard to locate in these parts, so we just used a regular cabbage.
Might not be hugely leafy and green but I can tell you this salad was amazing. Soba noodles weren’t available like they usually are so we substituted Hokkien noodles and they worked perfectly!! I loved the heat from the red pepper flakes, it adds so much to the salad!!
I accompanied this salad with balsamic chicken wings and it was a huge hit. It gave us a nice Asian dinner. Ken assembled all the ingredients but kept the noodles, salad, and dressing separate until ready to serve. Perfect make-ahead salad!! Love that!!
The Leafy Greens Cookbook will turn the spotlight on greens for any meal. ENJOY!!!
- 2 cups finely chopped napa cabbage
- 2 scallions, green parts only, thinly sliced
- 1 small red bell pepper, cut in matchsticks
- 1/4 cup sesame oil
- 2 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 2 Tbsp. fresh lime juice (from about 1 lime)
- 1 Tbsp. sugar
- 1/2 tsp. red pepper flakes
- 2 cups soba noodles
- 2 Tbsp. sesame seeds
- In a large bowl, combine the cabbage, scallions, and bell pepper. Whisk together the sesame oil, soy sauce, rice vinegar, lime juice, sugar, and red pepper flakes.
- Massage the dressing into the cabbage until well combined. Toss with the noodles and divide among plates.
- Once dressed, the cabbage will begin to wilt and should be eaten within a few hours. Without the dressing, the salad can be stored in the refrigerator for up to 3 days.
Amount Per Serving:Calories: 236Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 482mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 5g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.