Sesame Peanut Soba Noodle Salad

INGREDIENTS

Soba Noodle Salad

1 serving soba noodles

1/2 cup frozen edamame, cooked according to package instructions

1 medium carrot, grated

1 cup purple cabbage or green cabbage, thinly sliced

1 medium green onion, thinly sliced on a bias

1 handful of cilantro, finely minced

1/4 cup peanuts or cashews, roughly chopped

Toasted sesame seeds for garnish

Peanut Dressing

1 tbsp peanut butter

1 tbsp soy sauce

1 tbsp lemon juice

2 tsp honey or agave syrup

1 tsp rice vinegar

1 medium garlic clove, finely minced

1 tsp fresh ginger, finely minced

or 1 tsp garlic&ginger puree

1/4 tsp chili flakes

1 tbsp water, to thin out the dressing

Salt to taste, about 1/4 tsp

INSTRUCTIONS

1.Start by cooking the noodles and edamame according to package instructions.

2. While the noodles cook, prep the veggies. Pro tip here, make sure the carrots and cabbage are similar in thickness and length (the thinner the better), they taste better in the salad like this. My other tip for shredding carrots is to use a box grated to get them really fine.

3. Add the chopped cabbage and carrots into a shallow bowl, along with the cilantro, green onion. Set aside.

4. Next, prep the dressing. Add the peanut butter into a bowl, along with the soy sauce, lemon juice, honey (or agave syrup), rice vinegar, minced garlic, minced ginger and chili flakes. Give this a good mix. Note that the dressing will almost look like it’s separated, but don’t worry, this is totally normal.

5. Next pour in the water and gently whisk to combine. Continue to whisk until the water is completely mixed into the dressing. If the peanut dressing is still too thick, continue to whisk in tiny amounts of water until it reaches a consistency you like. Once the dressing has become silky smooth and dark in color, it’s done. Make sure to adjust for salt before using! 

6. At this point the noodles and edamame should be done. Drain and rinse the noodles with cold water. Add the noodles to the bowl and pour over the dressing. Toss to combine.

7. Top with sesame seeds and chopped peanuts (or cashews if you’re allergic to peanuts). This salad stores really well in the fridge (about 3 days) and tastes amazing as a cold salad for lunch or dinner. 

8. If you want you can add in some crispy tofu or shredded chicken breast!