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
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.