By the Gracious Vegan
This delicious salad is also filling. I tried to evoke the taste of cold sesame noodle appetizers in many Chinese restaurants. Using roasted sesame paste and dates lets you avoid added sugar and processed fats. The gorgeous colors of the vegetables make this incredibly attractive. Good thing the taste doesn't disappoint expectations.
Makes 12 cups
Cook the soba noodles according to package directions. Drain and rinse with cold water.
4 ounces soba noodles
Gently stir the cold noodles together with the following vegetables in a large bowl.
4-5 green onions, green and white parts, sliced into thin rounds
1 red pepper, thinly sliced or diced
1 small purple or green cabbage (or half of a larger head) (about 1 pound), core removed and then thinly shredded or sliced
2 medium or large carrots, grated
1/3 cup chopped cilantro
(You can also substitute a pound of store-bought slaw mix for the cabbage and carrots)
Peanut-sesame dressing. Blend the following ingredients in a blender until smooth. The mixture should be thick but drizzly; if it's too thick, blend in additional water in 1-Tablespoon increments.
1/2 cup peanut butter
1/4 cup water
1/4 cup tamari or soy sauce
2 Tablespoons white wine vinegar or rice vinegar
2 Tablespoons tahini (or, better, roasted sesame paste, available from Asian grocery stores)
1 Tablespoon finely grated fresh ginger
4 medium dates (softened if they are dry) or 2 Tablespoons date sugar
2 garlic cloves, pressed or minced
Combine and garnish. Toss the dressing with the noodles and vegetables. It is ready to serve or can be refrigerated for up to a few hours (or more, but the dressing begins to soak into the noodles). Serve salad with one or more of the following garnishes.
Coarsely chopped peanuts
Chopped fresh cilantro
Timing: About 30 minutes
Nutrition: Whole-food unprocessed; WFPBNO
Gluten-free if 100% buckwheat noodles used