Instructions

1. 1

   Tear or chop the kale into bite-sized pieces. Bring a large pot of water to a rolling boil. Add the spaghetti or noodles and cook according to package directions until al dente.

   ⏱️ 10 min

   
2. 2

   While the noodles cook, prepare the dressing. In a shaker bottle, combine the soy sauce, neutral oil, hoisin sauce, and brown sugar. Zest the lime directly into the bottle, then scrape all the zest in. Squeeze the lime juice into the bottle using a citrus press. Add the chili garlic sauce or oil, grated garlic, and grated ginger. Close the shaker bottle tightly and shake vigorously until all ingredients are well combined and the sugar has dissolved.

   ⏱️ 10 min

   
3. 3

   Place the chopped kale in a large mixing bowl. Once the noodles are cooked, drain them and immediately add them hot to the bowl with the kale. Pour about half of the prepared dressing over the hot noodles and kale. Toss thoroughly to combine; the heat from the noodles will help soften the kale and allow the noodles to absorb the dressing.

   ⏱️ 5 min

   
4. 4

   Thinly slice the red cabbage. Slice the cucumber in half lengthwise, use a spoon to scoop out the watery seeds, then thinly slice the deseeded cucumber. Using a mandoline or sharp knife, thinly slice the red bell pepper. Add the sliced red cabbage, deseeded cucumber, red bell pepper, shredded carrots, and shelled edamame to the bowl with the noodles and kale.

   ⏱️ 10 min

   
5. 5

   Chop the green onions, fresh cilantro, and fresh mint. Add these fresh herbs to the salad bowl. Pour the remaining dressing over all the ingredients. Add the crunchy roasted cashews.

   ⏱️ 3 min

   
6. 6

   Toss everything together thoroughly until all ingredients are well combined and coated with the dressing. Serve immediately.

   ⏱️ 2 min

   

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Nutrition Facts (per serving)