Soba Noodle Salad with Cashew Dressing - Vegan!

It's gearing up to be a hot summer and that means cool, crisp salads will be coming your way here at the BMK! Varying the texture and flavor of each bite is a great way to keep your salads interesting, and this nutty-veggie-noodle salad has plenty of everything to spare. Tons of vegetables! Buckwheat noodles! Protein! Healthy-fat-rich nuts! Tastes great hot, delicious cold, and it's only a dollar! STEP RIGHT UP! (Any Tom Waits fans out there? Helllloooo?)

For our more carnivorous readers, add any meat you choose or leave as it is for a perfect summer meal.

Simple. Nutritious. AMAZING.

Note: If you don't have a food processor, purchase cashew butter (unsalted) instead of the cashews and whisk ingredients together.

Serves 2
 
INGREDIENTS:

• 1/2 cup cashews
• 2 Tbsp Braggs Apple Cider Vinegar
• 1-2 Tbsp sambal oelek, chili garlic paste or sriracha
• 2 Tbsp sesame oil
• 2 Tbsp mirin
• 2 Tbsp rice vinegar
• 1 clove garlic
• 2 green onions, sliced diagonally
• 1 red bell pepper, thinly sliced
• 1 carrot, shredded
• ½ head nappa cabbage, thinly sliced
• Optional Items: sliced mushrooms, snap peas, seared tofu, seitan, etc…
• 2 servings of soba noodles (if you can’t find, sub with any whole grain noodle)
• Sesame seeds, to garnish

DIRECTIONS:

1. Place cashews, apple cider, chili paste, sesame oil, mirin, rice vinegar, and garlic in food processor and blend until smooth.
2. Prepare all vegetables and set aside.
3. Bring a large pot of water to boil. Add soba noodles and cook according to directions. Ideally you want to boil soba until it’s firm but tender, not soggy or soft. Drain into a colander and run hot water over the noodles.
4. Return noodles to pan. Add sauce. Toss. Stir in vegetables. Serve with additional items such as tofu and garnish with sesame seeds.