< Soba noodle salad

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Yield: 6 servings

Time: 15 mins

Ingredients

Salad

• 10 oz. soba noodles
• 1 large red bell pepper, sliced thin
• 4 cups green or purple cabbage, sliced thin
• 4 scallions, green and white parts sliced
• 2/3 cup roasted almonds, roughly chopped
• Kosher salt

Dressing

• 1/4 cup almond butter (probably peanut butter is also fine)
• 5 tbsp water
• 1 tsp honey
• 2 tbsp toasted sesame oil, divided
• 5 tbsp soy sauce
• 1 lime, juiced
• 1 clove garlic, peeled and smashed
• 1/4 cup sriracha
• 1/4 tsp Kosher salt

Method

• Cook soba noodles according to package directions in salted water, usually about 5 minutes.
• Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
• For the dressing: combine all ingredients in a blender and blend until smooth.
• To assemble: In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
• Plate on a larger platter and scatter remaining scallions and almonds on top.
• Serve room temperature or cold, it will keep for up to a week in the refrigerator!