Crunchy Vegetable Noodle Salad
Servings
3 Servings
Ingredients
- 6 ounces buckwheat soba noodles cooked
- ½ medium cucumber peeled and cut into matchstick pieces
- 1 small carrot grated
- 2 radishes thinly sliced
- 1 teaspoon sesame seeds optional
- ¼ cup frozen and cooked al dente shelled edamame
- ¼ cup frozen and cooked peas
- Add-ins: sliced hard-boiled egg sliced chicken, sliced turkey, leftover brisket, cooked pea-pods, sliced tomatoes
Dressing
- 2 teaspoons peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons honey
- 2 tablespoons orange juice
- 2 teaspoons fresh grated ginger
- ⅓ cup extra virgin olive oil
Instructions
- Combine noodles, cucumber, carrot, radishes, sesame seeds, edamame, and peas in a bowl.
- Whisk peanut butter, soy sauce, vinegar, honey, orange juice, ginger, and evoo together in a separate bowl. Extra vinaigrette can be stored, covered, in the refrigerator for up to 2 weeks.
- Toss vinaigrette with salad and transfer salad to individual containers. Add toppings of your choice.