Chilled sesame-ginger noodles with cabbage, cucumber and edamame; bright, nutty dressing, ready in 30 minutes.
# What You'll Need:
→ Noodles
01 - 10 ounces soba noodles or thin wheat noodles
→ Vegetables
02 - 2 cups shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 green onions, thinly sliced
06 - 1 small cucumber, julienned
→ Sesame Ginger Dressing
07 - 3 tablespoons toasted sesame oil
08 - 2 tablespoons soy sauce (or tamari for gluten-free)
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon tahini or smooth peanut butter
11 - 1 tablespoon maple syrup (or honey)
12 - 1 tablespoon fresh ginger, finely grated
13 - 1 clove garlic, minced
14 - 1 teaspoon red pepper flakes or sriracha (optional)
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro leaves (optional)
17 - Additional sliced green onions (optional)
# Directions:
01 - Bring a large pot of salted water to a boil and cook the noodles until al dente according to the package directions. Drain and immediately rinse under cold running water until completely cooled; set aside to drain thoroughly.
02 - Combine sesame oil, soy sauce (or tamari), rice vinegar, tahini (or peanut butter), maple syrup, grated ginger, minced garlic and red pepper flakes in a bowl; whisk until smooth and emulsified, adjusting sweet or salty balance to taste.
03 - Place shredded cabbage, carrots, cooled edamame, julienned cucumber and sliced green onions in a large mixing bowl and toss lightly to combine.
04 - Add the chilled noodles to the vegetable mix, pour the dressing over the top and gently toss with tongs or salad servers until every component is evenly coated.
05 - Divide the dressed noodles among four bowls, sprinkle with toasted sesame seeds and cilantro leaves if using, and finish with extra green onions as desired.
06 - For extra protein, fold in grilled tofu or shredded cooked chicken before serving; serve cold with iced green tea or a crisp white wine.
