Buckwheat soba noodles make for a surprisingly high-protein base in this hearty bowl of goodness. The creamy cashew butter dressing, spiked with ginger and other good stuff, seals the deal.
Ingredients
For the noodles:
8ouncessoba noodles*
2-3large carrotsspiralized or cut into 2-inch matchsticks
1cupthinly sliced red cabbageabout 1/4 a medium cabbage
3scallionssliced, including the green parts (about a heaping 1/2 cup)
1/3cupfresh cilantro leaves
1/3cupfresh mint leaves
1/2cuproasted cashewschopped**
For the dressing:
2tablespoonscashew butter
2scallionssliced, including the green parts
1tablespoonfresh gingergrated
1garlic clove
2tablespoonsfresh lime juice
2tablespoonstoasted sesame oil
1tablespoontamari
1tablespoonrice vinegar
2tablespoonswater
1/4teaspoonkosher salt
Instructions
Make the noodles. Cook the noodles according to package instructions. After you drain them oncce, rinse with cool water and drain them well again. Set aside.
Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.