Soba Salad

Makes 4 servings (Double this recipe. It’s even better the next day or two cold)

Ingredients:

• For the dressing:

  • 1/4 cup sesame oil

  • 4 tablespoons rice vinegar

  • 2 tablespoons tahini

  • 1 tablespoon maple syrup

  • 1 tablespoon low sodium tamari or soy sauce

  • 2 garlic cloves (finely chopped)

• For the salad:

  • 2 cups cooked SOBA noodles

  • 1 cup grilled or cooked shrimp or tofu

  • 1 medium red bell pepper (finely chopped)

  • 1 medium yellow bell pepper (finely chopped)

  • 4 green onions (finely chopped)

  • 1 cup cilantro (minced and loosely packed)

• For garnish:

  • Sesame seeds and limes

Directions:

1. Add all the dressing ingredients together and mix well.

2. In a large salad bowl, add the noodles, vegetables, onions, cilantro and shrimp or tofu and cover with 1/2 the dressing. Mix well and taste. Option to drizzle a little more dressing over top if needed.

3. Sprinkle entire salad with a thin layer of sesame seeds and garnish with a lime wedge. Serve warm or cold.

4. Place leftovers into lunch sized containers and keep in the fridge for 3-4 days.

Recipe inspired by the Oh She Glows.