I am over the moon I've finally made this salad - I'm obsessed! It's going into the summer rotation as a perfect lunch, or dinner and I guarantee you I'll be making it over and over again. I made it one evening for myself and my main squeeze's lunch - I got 6 texts the next day telling me how I'd knocked it out of the park with this one (one of the text's was even a GIF). Not meaning to gloat, just sayin' - this salad is insanely delish!
The veggies I've chosen here are partly planned, as in if I were shopping, I would have picked them up - but they also happened to be used because they were in my fridge and needed to get used up asap. My point is that you can literally use anything you want here. This is a winning combo, but feel free to switch it up.
My guy opted for some chicken on the top of his - while I was feeling just veggies. Both were satisfying - so again, it's totally up to you. Some marinaded then fried tofu would also compliment this salad perfectly.
I love having soba noodles in the house as they are usually packaged in cute little individual portions, and dead easy to cook. Add them to boiling water for 4 mins, drain, and you're done. I also add them to simple soups if I'm looking for a more substantial meal. They are made from buckwheat flour, which provides you with some good nutrients such as protein, iron, and fiber. It also contains magnese - which helps produce collagen. Who knows if it will keep the wrinkles away, but worth a try! Collagen is also good for your bones and joints, so you can't really go wrong, in my opinion.
I made this salad for 2 - and these measurements will give you 2 standard / small portions. Great as a side to a protein. But I'd easily triple this for a dish to keep in the fridge for the week, and certainly serve it at pot lucks and picnics.
I like my dressing quite zesty, so if it's too acidic for you, just add some more oil to help balance it out. A small sprinkle of sugar or drop of honey is also a nice addition if you are looking for a bit of sweetness.
1 individual package of soba noodles (try to get 100% buckwheat flour), cooked as per instructions, then cooled
1/3 cup peas, cooked, and rinsed under cold water
1/2 cup shredded purple cabbage
1 grated carrot
1/2 red pepper, thinly sliced
6 brussels sprout, thinkly sliced
1 green onion
1 heaping tablespoon almond butter
1-3 tbs of hot water
2 teaspoons rice wine vinegar
1/2 lime, juice of
2 teaspoon of sesame oil, more if desired
Prepare all of your veggies. Combine your cooked (and cooled) soba noodles. To make the dressing add the hot water and almond butter together in a mason jar, and stir until the almond butter has softened. Then add rest of ingredients and whisk to incorporate. Add more water (in small amounts) if needed. Add the dressing to the veggies and noodles ~ toss and enjoy!!