Summertime Soba Noodle and Raw Vegetable Salad

Nobody really likes to sweat in their kitchen in the summer time (although I tend to do this at times, due to my lack of outdoor cooking space). I tried this recipe a while back and thought it would be a great summer time recipe to post. The only heat it requires is to boil a pot-o-noodles! It’s also a quick recipe, and you can make a big batch and eat all week if you like.

The original recipe came from a blog I stumbled across, Cookie + Kate.

Serves approx. 6

Ingredients

• 8 ounces soba noodles (100% buckwheat kind if you want to ensure gluten free)
• 1/2 cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
• 1 teaspoon sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1 1/2 teaspoon red pepper flakes (adjust to your liking of spiciness)
• 1-2 bunches green onions, chopped
• 3/4 cup chopped cilantro (I am not a cilantro fan, so didn’t use much. I usually use a little parsley in place of cilantro.)
• 1 red bell pepper, sliced thin
• 1/4 head of green or red cabbage, thinly sliced
• 3 whole carrots, shredded with vegetable peeler
• 2 cups shelled edamame, steamed
• 1/2 cup toasted sesame seeds

• Optional ingredients for extra flavor
• one lime, juiced
• 1 jalapeño, finely chopped
• peanut butter! (do it!!)

Instructions

1. Cook soba noodles according to directions, and rinse in a colander.

   

2. Chop up all your vegetables, and toss into a bowl with the soba noodles.

   

   

3. In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.

   

4. Pour the dressing into the pasta and veggies and toss well to combine. Eat right away or put it in the fridge to have the flavor mingle.

   

About these ads