Vegan Soba Noodle Salad
Ingredients
- 5 oz soba noodles
- 1 julienned cucumber
- 2 julienned carrots
- 1 yellow bell pepper, thinly sliced
- 2 cups thinly sliced red cabbage
- 2 green onions, thinly sliced lengthwise
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Sesame dressing
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons light tamari
- 2 teaspoons light yellow miso paste
- 1 teaspoon vegan honey or other sweetener
- 1 clove garlic, crushed or finely minced
- 1 1/2 teaspoons ginger, finely minced
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- salt and pepper to taste
Preparation
Cut all the vegetables and add them to a large bowl.
Cook the soba noodles according to the package directions. Rinse in cold water and dry as much as possible. If necessary, briefly place them on a clean kitchen towel.
Add the cooked noodles to the bowl and toss well with the veggies.
Whisk together all the ingredients for the dressing and pour over the veggies and noodles. Add in the sesame seeds and gently toss before serving.
Tips
This salad can be enjoyed at room temperature or chilled.
