Soba Noodle Salad
A wholesome vegan-friendly dish
A vibrant summer salad packed with fresh vegetables and tossed through a refreshing Asian-style dressing - the perfect light dinner option!
Ingredients
- 1 cup of cooked edamame beans
- 1 julienned carrot
- 1 ½ cup of broccoli florets
- 2 spring onions
- ¼ red cabbage finely sliced
- 10oz soba noodles
- Sesame seeds to garnish
Dressing
- 6 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 1 Tbsp toasted sesame oil
- 2 Tbsp olive oil
- 1 tsp crushed garlic
- 1 tsp minced ginger
- 1 ½ Tbsp tamari/soy sauce
- 1 Tbsp fresh lime juice
Method
- Prepare soba noodles according to the instructions.
- Prepare dressing by mixing all ingredients in a sauce jug.
- Finely slice carrot, spring onion and cabbage.
- Steam or pan fry the broccoli florets.
- Put soba noodles into a bowl with a dash of the dressing. Add the vegetables and garnish with sesame seeds.
- Pour dressing over salad right before serving
Handy Tips
For added nutritional value incorporate some marinated tofu.
This dish is a fantastic way to use up vegetables sitting in the fridge - don't be afraid to substitute!
