I made this salad to go alongside a dumpling cooking class.
It’s super light, full of veggies and you feel good eating it. Best thing is that it keeps well in the fridge a few days, and can be eaten warm or cold.
It can be gluten-free if you get soba noodles that don’t contain any wheat. Check the label. Enjoy!
- 8 ounces soba noodles or spaghetti noodles of choice*
- 1/4 cup sesame seeds
- 1/4 to 1/3 cup reduced sodium tamari (or soy sauce)
- 2 tsp. Sugar, honey or agave
- 1/4 cup toasted sesame oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
- 2 1/2 cups thinly sliced red cabbage (about 10 ounces or 1/4th medium cabbage)
- 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 1/2 cups)
- 1 red bell pepper, sliced into very thin strips
- 1 bunch green onions, chopped
- 1/2 cup chopped cilantro
- Optional: 2 cups shelled edamame, boiled
- Bring a large pot of water to the boil. Add the edamame and cook for 1 minute. Then, add soba noodles and cook for 4 minutes or just tender to the bite. (Check package directions for exact cooking time).
- After noodles are done, drain noodles and edamame together. Put them in a colander and rinse them well under cool water. Transfer the drained noodles and edamame to a large serving bowl and set aside.
- In another bowl, combine the tamari or soy sauce, sesame oil, sugar, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
- To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.