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Warm Soba Salad
Guiding Stars
Servings:
4 (128 g) as an appetizerPrep Time:
15 minutesCook Time:
10 minutes
Ingredients
By massaging the kale with part of the oil, you can tenderize the leaves and draw out a wonderful flavor. Use a mandolin to easily slice the Brussels sprouts without endangering your fingers...remembering, of course, to use the manufacturer's finger guard.
1 bunch kale, leaves slivered and ribs removed
1 T. sesame oil
pinch of salt
2 c. Brussels sprouts, thinly sliced
2 cloves garlic, minced
1 T. rice vinegar
1 t. low-sodium soy sauce
2 T. sesame seeds, toasted
1/4 t. red pepper flakes
4 oz. soba noodles, cooked
4 green onions, sliced
Directions
1. Rub the chiffonade kale with 1 teaspoon of the sesame oil and a pinch of salt. Add sprouts and toss to combine.
2. Whisk together garlic, vinegar, remaining sesame oil and soy sauce. Pour over the greens.
3. Toss noodles with greens, pepper flakes, sesame seeds and green onions.
Nutrition
| Nutritional Facts | |
| Servings | 4 (128 g) |
| Base Nutrients | |
| Calories | 124 kcal (6%) |
| Calories from Fat | 54 kcal (0%) |
| Total Fat | 6 g (9%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 123 mg (5%) |
| Total Carbohydrates | 15 g (5%) |
| Dietary Fiber | 4 g (15%) |
| Protein | 5 g (9%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 62 mg (69%) |
| Minerals | |
| Calcium | 109 mg (8%) |
| Iron | 2 mg (12%) |
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