AuthorMariaCategoryDairy-Free, Gluten-Free, Main Dish, Nut-Free, Salads, Spring, Vegan, Vegetarian
8 oz soba noodles (100% buckwheat if you'd like the recipe to be gluten-free)
sesame oil, for tossing with noodles
4 cups fresh veggies (such as sugar snap peas, snow peas, carrots, radishes, asparagus, cucumbers), very thinly sliced
2 cups kale, thinly sliced into ribbons
1 cup red cabbage, shredded
4 spring onions or scallions, sliced
1 cup sprouts, if available
¼ cup sesame seeds, for garnish
Asian Vinaigrette
1 garlic clove, minced
3 tbsp rice wine vinegar
3 tbsp coconut aminos (or soy sauce)
1 tbsp sesame oil
1 tbsp prepared wasabi paste (or 1 tsp wasabi paste + 1 Tbsp water)
½ tsp minced ginger
1
Cook noodles according to package directions. Drain and rinse under cold water, running your fingers through them to separate them. Toss with a drizzle of sesame oil to keep from sticking.
2
To prepare vinaigrette, whisk all ingredients together in a small bowl.
3
To assemble salad, layer kale, cabbage, and noodles in a large bowl (or individual salad bowls) and toss with the dressing. Layer the fresh veggies next; then top with scallions, sprouts and sesame seeds. Serve and enjoy!
Ingredients
8 oz soba noodles (100% buckwheat if you'd like the recipe to be gluten-free)
sesame oil, for tossing with noodles
4 cups fresh veggies (such as sugar snap peas, snow peas, carrots, radishes, asparagus, cucumbers), very thinly sliced
2 cups kale, thinly sliced into ribbons
1 cup red cabbage, shredded
4 spring onions or scallions, sliced
1 cup sprouts, if available
¼ cup sesame seeds, for garnish
Asian Vinaigrette
1 garlic clove, minced
3 tbsp rice wine vinegar
3 tbsp coconut aminos (or soy sauce)
1 tbsp sesame oil
1 tbsp prepared wasabi paste (or 1 tsp wasabi paste + 1 Tbsp water)
½ tsp minced ginger
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