Vegan Soba Noodle Salad

Ingredients

• Japanese noodles

  Soba, dry

  6 oz or 170g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Carrots

  Raw

  1 cup chopped or 128g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Tahini

  Roland

  1g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Balsamic vinegar

  1 tbsp or 16g

• Garlic

  Raw

  1 tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Bring a large pot of water to a boil over medium high heat. Add soba noodles and and cook fully according to package directions, about 7-8 minutes. Stir occasionally to help separate the noodles. Once cooked, rinse under cold water and drain well in a colander.
2. In a small bowl, combine all the dressing ingredients and whisk together until blended and smooth, about 1 minute.
3. In a large mixing bowl, add soba noodles, cabbage, carrot, cucumber, cilantro, sesame seeds and dressing. Toss well to coat and serve immediately.
4. Recipe by: Sam Hu | Ahead of Thyme (source: https://www.aheadofthyme.com/vegan-soba-noodle-salad/)