Monday, December 30, 2019

Peanut Soba Noodle Salad [oil-free, vegan]

NOTE: It is best to make the dressing at least an hour ahead of time, so it is chilled before serving. You can also prepare all of the veggies beforehand and store in airtight containers in the refrigerator.

1 head of Napa cabbage, sliced into thin ribbons
1/4 of a red cabbage, sliced into thin ribbons
1 red bell pepper, sliced into thin strips, then cut into thirds
1 yellow or orange bell pepper, sliced into thin strips, then cut into thirds
2 spiralized or shredded carrots
2 green onions, chopped (both white and green portion)
1 cup of cilantro, stems removed and roughly chopped
8 oz. of Soba noodles, cook according to package directions, rinse with cold water and set aside
Sriracha sauce (optional)
Toasted sesame seeds and more cilantro to garnish

4 T of peanut butter powder (Naked PB is my favorite brand because it is salt, oil, and sugar-free)
3-4 T maple syrup (start with 3 and make sure it's sweet enough for you)
1-2 T cold water
1/4 cup low-sodium soy sauce or tamari
2 large cloves of garlic, crushed
1 t dark sesame oil (optional, but used for flavor)

Mix and chill the dressing in the fridge.
Prepare all of the veggies. These can be done in advance and stored in containers.
Fifteen minutes before you are ready to eat, cook Soba noodles according to package directions, then rinse with cold water and set aside.
In each bowl, add Napa as a base. Then, place a serving of cool Soba noodles on top of the Napa Cabbage. Add the bell peppers, carrots, red cabbage, green onions, and cilantro on top of the noodles. Drizzle dressing and Sriracha sauce (if desired) over the salad and garnish with toasted sesame seeds and more cilantro.

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