This was such an easy and great tasting cold salad. I made it on Friday and had it for lunch several days in a row without getting bored. So many bright flavors and lots of vinegar to keep your tastebuds happy.
- 1/3 cup rice vinegar
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 garlic clove minced or pressed
- 1/2 teaspoon salt
- 6 oz of snow peas
- 1 teaspoon salt
- 12 ounces of soba noodles
- 2 teaspoons toasted sesame oil
- 4 scallions cut thinly
- 1 medium carrot shredded
- 1/4 cup ground almonds
Wow. So that is a pretty long list of ingredients for a salad – but I promise that it all goes together easily and with out stress. I took the basic recipe out of Fast and Fresh Vegetarian by Marie Simmons. The main difference being that she suggested sesame seeds instead of the almonds I subbed in. I’m sure either would be good, but I really enjoyed the crunch of the almonds.
Bring a pot of water to boil. While you are waiting, mix up all the dressing ingredients in a small bowl and set aside. Once you get a good rolling boil add the snow peas and salt to your pot. After about a minute use a slotted spoon to remove the snow peas and put them in a bowl of ice.
Next, add your soba noodles to that same pot of boiling water. Cook until tender – about 5 minutes. Then drain the noodles, rinse with cold water, and toss with the toasted sesame oil in a large bowl. Next add all the other ingredients, including the dressing. I broke out my food processor for the carrot shredding and almond grinding. As always, I was impressed and how quickly and efficiently it did the job. Mix the salad well and place the fridge to chill.
To give it a little more of a protein punch, I chose to lightly pan fry some tofu with a little soy sauce, and I thew that in as well. This was a great little salad, lots of flavor, good crunch and fun ingredients. I highly recommend!