This shreddy salad is great for meal prepping. Prepare your veggies and dressing ahead and it comes together in minutes. It also makes a great base for other seasonal veggies- sweet bell peppers, roasted mushrooms… I like to top it with leftover roast chicken for added protein. I am including two dressings (I love them both so I couldn’t choose)—a tangy almond butter tamarind sauce as well as a zesty lime ginger dressing. You can also use your favorite peanut sauce on this as well.
Note: I love Lotus foods buckwheat and brown rice soba for this (linked below). But I have also made it with udon noodles.
Soba Noodle Salad
Description
This shreddy salad is great for meal prepping. Prepare your veggies and dressing ahead and it comes together in minutes. It also makes a great base for other seasonal veggies- sweet bell peppers, roasted mushrooms… I like to top it with leftover roast chicken for added protein. I am including two dressings (I love them both so I couldn’t choose)—a tangy almond butter tamarind sauce as well as a zesty lime ginger dressing. You can also use your favorite peanut sauce on this as well.
Ingredients
Make the dressing:
8 oz. of soba noodles or udon noddles
1-2 cups of shredded cabbage (I like a mix of green and purple)
1 medium carrot – grated
cilantro and mint
Almond Tamarind Sauce
6 tablespoons almond butter
1 tablespoon tamarind paste
1 clove of garlic
1 teaspoon toasted sesame oil
2 tablespoon coconut aminos
2 tablespoons maple syrup
sriracha to taste
pinch of sea salt
1/4 cup lime juice
1/4 cup water
Whisk or blend together the ingredients until smooth
Ginger Lime Sauce
zest and juice of 1 lime
1 inch ginger
2 green onions
1.5 tablespoons coconut aminos
1 teaspoon honey
2 tablespoons avocado oil
pinch of flaky salt
1/4 cup cilantro
Combine all the ingredients into a blender
(I like to use a mini food processor) . Blend until creamy.
Instructions
Prepare salad:
- Cook noodles according to instructions. Rinse with cold water and set aside.
- In a large mixing bowl, combine the cabbage, carrots, and half of the herbs.
- Add the cooled noodles, desired amount of dressing and toss everything together to mix.
- Season and dress to taste. Top with more cilantro/mint.
Notes
I love Lotus foods buckwheat and brown rice soba for this (linked below). But I have also made it with udon noodles.
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