The weather is slowly getting better, gatherings are allowed again, picnics are back on!! Here is a yummy salad to bring along that is good for your tummy, and quite delicious and summery. It can be prepped ahead of time and assembled at the last minute which is handy. There is also a world of possibilities to swap out any veggies depending on what you like, and what you have available.
Soba noodles are wonderful in a salad and great to use when you need a break from wheat and egg products. They also have a lot of nutritional value being high in Manganese, Thiamine (Vit B-1), protein, and soluble fibre.
1 pkt soba noodles
1C shredded carrot
1C emamame beans, shelled & cooked
1C red capsicum, thinly sliced
1C cucumber, thinly sliced
1/2C sugar snap, or snow peas, thinly sliced
1/2C red cabbage, thinly sliced
1/4C spring onions, thinly sliced
Sliced chillies
2 tsp toasted sesame seeds
Dressing
2 tbs soy sauce
2 tbs rice wine vinegar (or apple cider vinegar works well)
1/4C citrus juice -whatever you have on hand, or a blend
zest of 1 lime
1/2 tsp sugar – or subsitute
1 clove garlic, minced
1 tbs sesame oil
fish sauce (optional, but helps a lot with seasoning)
Cook the soba noodles according to the instructions. Rinse under cold water and then dry off slightly
Add to a large bowl with all of the cut vegetables.
Whisk all of the dressing ingredients together until well combined
Pour over over noodles, give it all a good toss, add more herbs if you like.
I like quite a lot of chilli in this to give it a zing, and fish sauce really does help to balance the saltiness. It’s worth playing around with the ingredients to find your perfect mix.
Enjoy!
