Recipe: Cold Vegan Soba Salad with Spicy Peanut Dressing

As I’ve said several blog posts back, one of my goals in life is to encourage more people to eat healthier. What most people don’t like about eating healthy are: 1) they think healthy food just doesn’t taste good; and 2) they feel that there is lot of work involved in the prep.

You see, these days, healthy food is not anymore limited to just boiled or steamed (aka boring) protein and veggies. More and more people are starting to embrace living healthier so you’d be surprised at the amount of delicious, and easy-to-prepare recipes you can find online if you only actually just googled it!✌😊

So let me share with you my super simple and tasty recipe for cold soba salad. This noodle salad bursts with flavor and is quite filling, but takes no time to make. Great for either pre or post workout and a perfect match for this unbelievable summer heat! ☀

Cold Vegan Soba Salad with Spicy Peanut Dressing (Makes 2-3 servings)

What you need:

  • 2 bundles/100 g soba or buckwheat noodles
  • 2 1/2 tablespoons natural peanut butter (the runny kind)
  • 2 1/2 tablespoons Japanese soy sauce (Kikkoman)
  • 3 tablespoons water
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 clove garlic, crushed (about a teaspoon)
  • 2-3 teaspoons hot sauce (depends on desired spice level)
  • 2 tablespoons fresh lime juice
  • 1/3 cup red bell pepper, julienned
  • 1/2 cup carrot, julienned
  • 1/3 cup cucumber, julienned
  • 1 cup red cabbage, shredded
  • Cilantro or basil to taste
  • Sesame seeds, toasted (optional)
  • Roasted peanuts, chopped (optional)

What to do:

  1. Cook soba noodles per package directions and set aside.
  2. Whisk together peanut butter, soy sauce, water, sesame oil, honey, garlic, hot sauce, and lime juice until completely homogeneous. Ensure there are no lumps and that the peanut butter is not separating from the rest of the ingredients.
  3. Mix the dressing well with the soba noodles and refrigerate for at least 20 minutes or until cold and ready to serve.
  4. Once your dressed noodles are cold, toss in your vegetables and transfer the noodle salad onto your serving bowl/plate.
  5. Garnish with chopped cilantro/basil and toasted sesame seeds/roasted peanuts. Enjoy!

Notes:

  • If you are not vegan/vegetarian and want to add meat, you may choose to add chicken breast.
  • If you are vegan/vegetarian, but want to add protein, try fried firm tofu.
  • In case you didn’t know, buckwheat is gluten-free. So if you’re following a GF diet, just substitute the soy sauce with tamari or gluten-free soy sauce and you’re ready to go.
  • If you are not a fan or couldn’t find one of the vegetables for the salad, that’s fine! Just put more of the other veggies or add other veggies like zucchini.
  • You can definitely use green cabbage. Red is sometimes hard to find and could be a little pricey. I just like using red for this dish to give it some color (and I hear it’s slightly more nutricious, too!). Got mine over at Homegrown Organics.
  • This is a great make-ahead meal. Store your dressed noodles in the fridge (up to 2-3 days) and just toss in your vegetables when you’re ready to eat!

Have you tried this recipe? Let me know what you think of it in the comments!

jtesignoff

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