By France Morissette and Joshua Sprague,
Serves 4-6 people as a meal
1 package of (apprx. 320 grams)
2 green onions
1 cup chopped fresh cilantro
6 inch segment of cucumber
4 cups chopped purple cabbage or cabbage of choice
2 cups grated carrot
1/3 cup dry roasted peanuts (cashews or almonds would be nice too)
1 tablespoon toasted sesame seeds (optional)
1. Make the noodles according to the package directions. Rinse in cold water to stop the cooking process and set aside to drain completely.
2. Finely slice the green onions and cilantro. Cut the cucumber in half and, using a spoon, remove the seeds and discard. Dice the seeded cucumber.
3. In a large bowl add the noodles, onions, cilantro, cucumber, cabbage and carrots. Add the salad dressing and toss until the ingredients and dressing are well incorporated. Garnish with peanuts and sesame seeds.
Dressing
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons Tamari sauce
2 tablespoons sesame oil
1 tablespoon
1 tablespoon honey
1 inch piece of ginger, peeled and grated or finely chopped
1/2 teaspoon chili sauce or more to taste
Whisk the ingredients together until miso and honey have dissolved. Add to the Soba Noodle Salad.
