Vegan Cold Soba Noodle Salad with Sesame Ginger Dressing

Name: Vegan Cold Soba Noodle Salad with Sesame Ginger Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 8 oz package soba noodles (gluten free if needed); 4 cups shredded purple cabbage (about 1/4 medium cabbage. Use 2 cups for low FODMAP recipe.); 2 cups chopped cilantro leaves (about 1 bunch); 1 cup snap peas (sliced on the diagonal (omit for low FODMAP)); ½ cup salted peanuts; 1 batch Sesame Dressing with Ginger and Lime; 2 cups cooked shelled edamame; 1 package smoked tofu (cubed)

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

cabbage cilantro soba noodles

Vegan Cold Soba Noodle Salad with Sesame Ginger Dressing

Ingredients

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8 oz package soba noodles (gluten free if needed)4 cups shredded purple cabbage (about 1/4 medium cabbage. Use 2 cups for low FODMAP recipe.)2 cups chopped cilantro leaves (about 1 bunch)1 cup snap peas (sliced on the diagonal (omit for low FODMAP))½ cup salted peanuts1 batch Sesame Dressing with Ginger and Lime2 cups cooked shelled edamame1 package smoked tofu (cubed)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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