(from kylerhea’s recipe box)

Source: MCC - Too Hot to Cook - Nirit Yadin

Categories: ***, August2013, Faves, Healthy, Kale, Salads


  • 2 Tbs white sesame seeds
  • 1 pound of kale, presumably Tuscan, stemmed, sliced and massaged
  • 1/4 tsp sea salt
  • 1 Tbs plus 1 tsp vegetable oil, divided
  • 1/4 red cabbage, halved lengthwise, and thinly sliced crosswise
  • 1 clove garlic, minced
  • 1 1/2 Tbs soy sauce
  • 2 tsp toasted sesame oil
  • 1 pkg Asian flavored or plain baked tofu, cut into 1/2 " cubes
  • Crushed red pepper flakes, for garnish
  • 1 scallion, thinly sliced, for garnish


  1. To serve::

  2. Cold cooked buckwheat noodles, dressed with some sesame oil and soy sauce.

  3. In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute. Transfer to a plate and set aside to let cool.

  4. In a large bowl, toss kale with salt and 1 tsp vegetable oil and rub into kale to soften. Add cabbage and toss well. Add tofu and toss well.

  5. In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp vegetable oil.

  6. Pour dressing over greens, add reserved sesame seeds, and toss well. Garnish with a pinch of red pepper flakes and scallion and serve over the noodles or by itself.

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