For the salad:
6 ounces soba noodles
2 cups julienned carrots
1 1/2 cups shredded red cabbage
1 cup cooked edamame
1/2 cup thinly sliced green onion
optional: sesame seeds for garnish
For the dressing:
3 tablespoons Bragg liquid aminos, tamari or soy sauce
3 tablespoons fresh lime juice
2 1/2 tablespoons toasted sesame oil
1-2 tablespoons honey, agave or brown rice syrup
1-2 garlic cloves, pressed
1-2 teaspoons tahini
1/2 teaspoon ginger paste
1/2 teaspoon sriracha
- In a small mixing bowl, whisk dressing ingredients together and set aside. In a large mixing bowl, toss all salad ingredients together with the exception of the soba noodles and set aside. Cook soba noodles according to package directions. Pour cooked noodles into a colander and rinse with cold water, until noodles are cold to the touch. Drain as much water from the noodles as possible and add to the large mixing bowl and toss with other salad ingredients.
- When ready to serve, pour dressing over salad and toss to combine and add salt (I have a slightly heavy hand with mine) to your liking. If serving at a later time, or are only enjoying part of the salad now, prepare only want you plan to eat immediately and store the remaining salad and dressing separately in an airtight containers in the refrigerator until ready to enjoy.
If cooking edamame yourself from frozen, make sure to run the (cooked) edamame under cold water until they are cold to the touch. Ginger paste can be found in the produce section of your standard grocery store, usually next to the fresh herbs. I use approx. 2 tablespoons of dressing or more per serving. For additional salad options and other tips please see the “Tips & Tricks” section of this post.
Original recipe visit: Rainbow Soba Noodle Salad @ nomingthrulife.com