Spring vegetables are some of the most delicate, and they're usually not in season for too long, so now's the time to take advantage of all the delicious produce the season has to offer! We're currently obsessed with any type of salad bowl that we can throw together in less than 30 minutes (hello, we have a life), and this vegan soba noodle salad has been quite the hit. Spinach, red cabbage, carrots and chives not only provide a delicious flavor combination and crunch—they also fuel you with iron, fiber and lots Vitamin A (gotta keep those peepers in good health!). Plus, the protein-packed peanut sauce will keep you feeling full, although we can't guarantee you won't want seconds of this dish. Try it for dinner or lunch this week—it's great for packing to-go.
Spring Soba Noodle Salad
Prep Time 10 minutes
Cook Time 10 minutes
- 8 ounces soba noodles, cooked al dente according to package instructions
- ½ cup all natural peanut butter
- ¼ cup low sodium soy sauce
- 2 tablespoons sesame oil (or olive oil)
- 2 teaspoons fresh ginger, grated
- 1 clove garlic, grated
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- Pinch of red pepper flakes
- 6 carrots, peeled & shredded
- 2 cups red cabbage, shredded
- 1 cup spinach, julienned
- ½ cup chopped fresh cilantro
- ½ cup chopped chives
- 4 tablespoons sesame seeds
Prepare soba noodles as directed on packaging, and set aside.
In a medium mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, ginger, garlic, honey, rice vinegar and pepper flakes.
In a large serving bowl, toss together noodles, carrots, red cabbage, spinach and peanut butter sauce. Top with cilantro, chives and sesame seeds. Enjoy noodles at room temperature or cold.