I’m a self-confessed book cook (which means I need a recipe in order to make something edible) but I surprised myself with this one because I went off book and whipped up this tasty salad for our dinner. After posting a pic to Instagram at ordinarypeopleexplore, I got a few requests for the recipe and also some great ideas for add ins and options that can be used to customise this easy and healthy salad – thank you for those suggestions! You can basically add anything you think will work with the flavours and adjust the dressing to suit. If I can do it, you can too! But as a guide, the recipe is below.
You will need
- A packet of buckwheat soba noodles (about 4 bundles in total)
- Cucumbers, cut into thin half circles
- Red cabbage, shredded
- Cherry tomatoes, cut in half
- Edamame beans (out of their pods) – I buy these frozen but you can also get fresh ones in their pods. Just steam to cook and remove the beans from the pods
Optional add ins:
- Cubed, firm tofu – coat in soy sauce and sesame seeds, then pan fry til brown
- Toasted sesame seeds
For the dressing:
- 1 part tahini
- 1 part soy sauce
- 1 part lime
- A dash of sesame or olive oil (optional depending on how oily your tahini is)
Optional add ins to the dressing:
- A teaspoon of grated ginger
- A clove of crushed garlic
- Wasabi paste (if you like things hot)
- Cook the soba noodles according to the packet directions then cool with cold water and ice. Drain the noodles.
- Add in all the other salad ingredients to the noodles and toss through gently.
- In a separate bowl, mix up all the ingredients for the dressing.
- Dress the noodles and vegetables to your liking.