soba noodle salad
ingredients
for the salad:
10 oz package soba noodles
1 cup shredded purple cabbage
½ cup edamame, shelled + thawed
½ cup red bell pepper, sliced
¼ cup sliced carrots
1 bunch scallions, thinly sliced (about ¼ cup)
for the dressing:
2 Tbsp almond butter
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
1 Tbsp lime juice
1 - 2 Tbsp ponzu or tamari
1 tsp ground ginger
Water as needed to thin
method
Cook soba noodles according to package instructions.
Whisk together all the ingredients (minus water) until combined. It will be thick, so whisk in water, about 1 Tbsp at a time, until you reach a consistency that is pourable.
Once noodles are done, drain in a colander and rinse under cold water, using your hands to separate the noodles. Continue to rinse until noodles are cool and not sticky.
Place noodles in large bowl. Add vegetables and edamame, then pour the dressing over top. Toss together with salad tongs.
Serve immediately or store in the fridge for 2 - 3 days.
