Breastfeeding Friendly Vegan Soba Noodle Salad
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Learn more →Ingredients
4 servings
For the salad
- 8 oz soba noodles
- 1 cup shelled edamame, thawed if frozen
- 2 cups red cabbage, thinly sliced
- 2 medium carrots, julienned or coarsely grated
- 4 scallions, thinly sliced
- 1 english cucumber, halved lengthwise and thinly sliced
For the dressing
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tahini
- 1 tsp sriracha (optional)
For serving
- 2 tbsp sesame seeds, toasted
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the soba noodles according to package directions, usually 4–6 minutes, until tender with no chalky center. Drain in a colander and rinse thoroughly under cold running water until the noodles are completely cool and no longer sticky.
- 2
While the noodles cook, whisk together the tamari, toasted sesame oil, rice vinegar, maple syrup, grated ginger, tahini, and sriracha (if using) in a small bowl until smooth and fully combined.
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