Vegan Cold Soba Noodle Salad with Ginger Sesame Dressing
This healthy and refreshing cold soba noodle salad is the perfect summer dinner! It comes together quickly if you use pre-shredded cabbage so you can have a healthy, refreshing dinner without too much effort. I like adding a protein, such as boiled edamame, canned black beans or cubed smoked tofu.
1packagepackage of soba noodles (pure buckwheat if gluten free)
4cupsshredded purple cabbageabout 1/4 medium cabbage
2cupschopped cilantro leavesabout 1 bunch
1 cupsnap peassliced on diagonal
3tablespoonsfreshly squeezed lime juice
1 1/2 tablespoonsgluten free tamari or soy sauce
1 tablespoonpure maple syrup
1inch piecefresh gingerminced or grated on a microplane
1small clovegarlicminced or grated on a microplane
Sriracha hot sauceto taste
Boil soba noodles according to package instructions. Drain and rinse thoroughly with cold water, while gently tossing noodles, to stop the cooking and cool them down. Drizzle a tiny bit of avocado oil on the noodles and toss to help prevent them from sticking.
Meanwhile, In a jam jar or small bowl, shake or whisk together the lime juice, sesame oil, tamari, maple syrup, ginger, garlic and sriracha. This is a light and fresh dressing. If you want to punch it up, double the ginger and garlic.
In a large serving dish, place the noodles, cabbage, cilantro, snap peas and toss with the dressing. Garnish with peanuts, add protein if using, and serve.
Feel free to switch up the veggies as you wish, this is a great fridge clean up salad. Just use 7 cups of whatever veggies you have on hand, ideally making sure you've got something crunchy, something crisp, and something green!