Sesame Ginger Soba Noodle Salad
Ingredients
- 2 to 3 servings cooked soba noodles
- 1.5 bell peppers finely chopped
- 1/2 cup red cabbage thinly sliced
- 2/3 to 3/4 of a 15 oz. can chickpeas, drained and rinsed
- 1-2 tbsp red onion finely chopped (optional)
- 1 garlic clove finely chopped (optional)
- 1/3 cup chopped cashews
- 2 to 3 tbsp chopped cilantro
- 1 tbsp fresh mint thinly sliced
- Sliced scallions and sesame seeds for serving
Dressing
- 1/4 cup tahini
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- 2 to 3 tsp soy sauce or tamari
- Juice of 1/2 lemon or lime
- 1/2 tsp each black pepper and garlic powder
- Approx 1/3 cup water
- 1 tsp ginger paste or 1/4 tsp ground ginger
- 1 tsp sambal oelek or chili garlic sauce, or red chili flakes (optional)
Preparation
Whisk the dressing ingredients together until smooth, adding water gradually to achieve desired consistency.
Cook the soba noodles according to package instructions, then drain and rinse under cold water.
Finely chop the bell peppers, red cabbage, red onion, and garlic if using.
Drain and rinse the chickpeas, then pat dry.
In a large bowl, combine the cooked noodles, chopped vegetables, chickpeas, cashews, cilantro, and mint.
Pour the dressing over the salad and toss to combine.
Serve garnished with sliced scallions and sesame seeds.
Tips
This recipe is a great way to use up different vegetables.
