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.