Sesame Vegetable and Soba Noodle Salad

 
12 oz. soba noodles
1/3 cup lime juice
1/4 cup tamari or soy sauce
1/4 cup toasted sesame oil
1/4 cup Sucanat
1 jalapeno pepper, destemmed, deseeded, and diced
1 T. ginger, minced
1 T. garlic, minced
3 cups spinach, triple washed, patted dry, and roughly chopped
2 cups red cabbage, shredded
1 1/2 cups carrot, julienned
1 1/2 cups red pepper, destemmed, deseeded, and diced
1 1/2 cups cucumber, peeled, and diced
1 cup green onion, thinly sliced
1/2 cup freshly chopped cilantro
1/3 cup sesame seeds, raw or toasted
 

In a large pot, cook the soba noodles in boiling water for 7-10 minutes, or until al dente. Drain the noodles well and transfer them to a large bowl. In a blender or food processor, place the lime juice, tamari, sesame oil, Sucanat, jalapeno, ginger, and garlic, and process for 1 minute. Pour the dressing over the cooked soba noodles and toss well to thoroughly coat the noodles with the dressing. Add the remaining ingredients and toss well to combine. Allow the flavors to blend for 20-30 minutes before serving.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett