Vegetable soba noodle salad recipe
Easy to pull together for lunch or dinner, this salad is the perfect contrast of bold garlic and ginger, earthy buckwheat noodles and zingy dressing. To make the dish even more substantial, you can add marinated and baked tofu cubes or extra steamed vegetables.
Recipe from Power Plates by Gena Hamshaw (published by Ten Speed Press).
Ingredients
- 85 g almond butter or tahini
- 1 tbsp finely grated orange zest
- 90 ml freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 1.5 tbsp tamari
- 2 cloves of garlic, minced or finely grated
- 1 tbsp minced or finely grated ginger, or 1 teaspoon ground ginger
- 1 tsp toasted sesame oil
- 1 pinch red pepper flakes
- 3 oz almond butter or tahini
- 1 tbsp finely grated orange zest
- 3.2 fl oz freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 1.5 tbsp tamari
- 2 cloves of garlic, minced or finely grated
- 1 tbsp minced or finely grated ginger, or 1 teaspoon ground ginger
- 1 tsp toasted sesame oil
- 1 pinch red pepper flakes
- 3 oz almond butter or tahini
- 1 tbsp finely grated orange zest
- 0.4 cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 1.5 tbsp tamari
- 2 cloves of garlic, minced or finely grated
- 1 tbsp minced or finely grated ginger, or 1 teaspoon ground ginger
- 1 tsp toasted sesame oil
- 1 pinch red pepper flakes
- 225 g shelled edamame, steamed
- 3 carrots, grated or cut into matchsticks
- 105 g shredded red cabbage
- 2 spring onions (scallions), green parts only, chopped
- 15 g chopped fresh coriander (cilantro)
- 225 g soba noodles
- 7.9 oz shelled edamame, steamed
- 3 carrots, grated or cut into matchsticks
- 3.7 oz shredded red cabbage
- 2 spring onions (scallions), green parts only, chopped
- 0.5 oz chopped fresh coriander (cilantro)
- 7.9 oz soba noodles
- 7.9 oz shelled edamame, steamed
- 3 carrots, grated or cut into matchsticks
- 3.7 oz shredded red cabbage
- 2 spring onions (scallions), green parts only, chopped
- 0.5 oz chopped fresh coriander (cilantro)
- 7.9 oz soba noodles
Details
- Cuisine: Vegetarian
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- To make the salad, bring a large pot of salted water to a boil over high heat. Add the soba noodles, then adjust the heat to maintain a low boil.
- Cook, stirring occasionally, until the noodles are just softening to al dente. Add the edamame and boil for another 2 minutes. Drain and rinse under cold running water.
- Put the carrots, cabbage, scallions, and cilantro in a large bowl.
- To make the dressing, combine all the ingredients in a small bowl and whisk until well blended.
- To assemble the salad, add the soba and edamame to the vegetables and toss gently. Then pour in the dressing and toss again until well combined. Taste and adjust the seasonings if desired. Serve at room temperature, with toppings of choice.
This recipe from Power Plates by Gena Hamshaw (published by Ten Speed Press, an imprint of Penguin Random House LLC). Photography by Ashley McLaughlin.
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