This colourful soba noodle salad is perfect for hot Summer days, BBQ’s and lunches at the park. You can easily adapt it by using other crunchy in-season veggies (bell peppers, cucumbers, green beans, snap peas), or by adding your protein of choice (edamame, tofu, tempeh).
INGREDIENTS
Makes 4-6 servings
For the salad:
- 230 g. (8 oz) soba noodles
- 3 cups shredded red cabbage (about ¼ of a large cabbage head)
- 2 cups carrot ribbons (about 3 large carrots, peeled with a vegetable peeler)
- ½ cup fresh chopped cilantro
- ½ cup fresh chopped mint
- 1-2 green onion, thinly sliced
- ⅓ cup toasted peanuts, roughly chopped
For the dressing:
- 2 tbsp rice vinegar
- 4 tsp tamari (or soy sauce)
- ½ cup water
- ½ tsp sriracha
INSTRUCTIONS
- Cook the soba noodles according to the package instructions. Once tender, drain in a colander and rinse under cold water to stop the cooking. Set aside to cool completely.
- In a blender or using an immersion blender, combine the Peanut Butter Sea Salt, rice vinegar, tamari, water, and sriracha. Blend until smooth and creamy but still pourable. If the sauce is too thick, add a little more water until you reach the desired consistency.
- In a large bowl, add the cooled noodles, shredded cabbage, carrot ribbons, and about half of the chopped herbs (mint and cilantro). Drizzle with some of the peanut sauce and toss well with tongs until everything is evenly coated.
- Just before serving, drizzle the rest of the sauce over the salad. Top with sliced green onions, chopped peanuts, and the remaining fresh herbs. Serve cold or at room temperature.
