Sesame Soba Noodle Salad
Ingredients
- 5 oz Soba Noodles
- 1 Cucumber, julienned
- 2 Carrots, julienned
- 1 Yellow Bell Pepper, cut into thin slices
- 2 cups Red Cabbage, thinly sliced
- 2 Green Onions, sliced thin lengthwise
- 1 tsp White Sesame Seeds
- 1 tsp Black Sesame Seeds
Sesame dressing
- 3 Tbsp Toasted Sesame Oil
- 3 Tbsp Rice Vinegar
- 2 Tbsp Light Tamari
- 2 tsp Light Yellow Miso Paste
- 1 tsp Vegan Honey or other sweetener
- 1 clove Garlic, crushed or finely minced
- 1 1/2 tsp Ginger, finely minced
- 1 tsp White Sesame Seeds
- 1 tsp 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, place them briefly on a clean kitchen towel.
Add the cooked noodles to the bowl and toss well with the vegetables.
Whisk together all the ingredients for the dressing and pour over the vegetables and noodles. Add in the sesame seeds and gently toss before serving.
Notes
This salad can be enjoyed at room temperature or chilled.
