Print
Vegan Soba Noodle Salad with Cashew Sauce
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 people
Ingredients
- 4 ounces dry soba noodles
- 6 ounces frozen edamame cooked and shelled
- 2 medium/large carrots peeled and grated
- 1/4 small purple cabbage thinly sliced
- 1 medium red pepper julienned
- 1-2 green onions (scallions) dark green portion minced
- 1/4 cup chopped roasted cashews
Cashew Sauce
- 1/3 cup fresh cashew butter
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 clove garlic (large) minced
- 1 tbsp minced fresh ginger
- 1 tsp agave
- 1 1/2 tsp chili paste
- 1 pinch red pepper flakes
- 4 ounces water more or less to achieve desired consistency
Instructions
-
Prep vegetables and set aside in bowl.
Boil water for soba noodles.
Meanwhile, add sauce ingredients to small food processor or blender and blend. (In a pinch, you can use a jar with a lid and shake well.) Add water to achieve desired consistency and set aside.
When water is boiling add soba noodles and cook according to package directions. Watch carefully as these can easily boil over.
Rinse cooked noodles well with cold water and drain. You can add a little sesame oil to noodles to keep from sticking together.
Add noodles to bowl.
Pour sauce into bowl and toss well.
Top with scallions and nuts.
