Soba noodles are tossed with salad ingredients like red peppers and purple cabbage, then doused in a homemade peanut dressing that's impossible to resist.
2tablespoonssoy sauce*use gluten free soy sauce if necessary
1tablespoonrice vinegar
1teaspoonhoneyoptional (*use 1 tsp of maple syrup for a vegan version)
¾cup(177ml)of waterroom temperature
For garnish:
¼cup(25g)of green onionschopped
¼cup(4g)of fresh cilantrochopped/coarsely torn
Sesame seedsoptional
Instructions
Prepare and cut/slice all the vegetables, set aside.
Cook soba noodles according to the instructions on the package. Once noodles are cooked, drain and drizzle with sesame oil, making sure noodles are coated so they do not stick together. Set aside.
In a small bowl, mix all ingredients (except water) for the dressing until it forms a thick paste. Add water a little at a time until dressing is still thick but has reached a pourable consistency.
In a large salad/mixing bowl, place noodles on the bottom and add all the vegetables.
Pour in dressing, mix thoroughly until noodles and vegetables are evenly coated.
Garnish with green onions, cilantro, and sesame seeds if using.
Notes
This salad is best to be served room temperature or cold. For cold salad, place in refrigerator for 30 minutes prior to serving.Leftovers can be stored in sealed containers in refrigerator for up to 3 days.Vegetables listed in the ingredients, along with their quantities, are for guidelines. Feel free to add more of the vegetables you like best, or substitute with other types of veggies.Bean sprouts, broccoli slaw, white cabbage, and radish make wonderful additions/substitutions and give a nice crunch to the salad.For a sweeter dressing, add ½ tsp of honey (or maple syrup, if vegan), though this is not necessary if the peanut butter used already contains sugar.Rice vinegar (if not available in your pantry) can be substituted with apple cider vinegar or white wine vinegar.