Shredded Vegetable and Soba Noodle Salad

This is a great salad for when you fire up the BBQ and decide to cook some steaks.  It's also terrific along side some crispy fried tofu... or just on it's own with a side of Netflix.

Shredded Vegetable and Soba Noodle Salad

slightly adapted from here

Serves 2

For the Dressing:

1 tablespoon minced ginger root

1 small Asian shallot, finely diced

1 teaspoon sea salt flakes

1 tablespoon rice wine vinegar

1 tablespoon tamari

3 tablespoons sunflower oil

For the Salad:

270g soba noodles

1/4 red cabbage, shredded with a mandolin

1 medium carrot, peeled and shredded with a mandolin

2 spring onions, finely sliced

2 tablespoons toasted sesame seeds

Sea salt flakes and freshly ground black pepper

Fresh coriander leaves

Male the Dressing:

Combine the ginger, shallots, salt, vinegar and tamari in a bowl.  Heat the oil over medium heat until it starts to boil.  Remove from the heat and pour it over the ginger mixture.  Set aside to cool.

Make the Salad:

Cook the noodles according to packet instructions. Drain and refresh under cold running water.  Tip the noodles into a large serving bowl.  Add the shredded vegetables and shallots.  Pour the dressing over and toss so that everything is coated in dressing.  Sprinkle with sesames seeds and coriander leaves.