Soba Noodle Salad With Ginger Peanut Dressing
From Vegetarian Times [1]
Ingredients
- 6 ounces low-sodium, 100-percent buckwheat soba noodles
1/2 cup creamy peanut butter
1/4 cup brown rice vinegar
1 tablespoon agave nectar or maple syrup
1 tablespoon minced fresh ginger
2 teaspoons low-sodium soy sauce
1 clove garlic, peeled
1 tablespoon lime juice
1 teaspoon fresh lime zest
1/2 cup chopped cilantro, divided
1 cucumber, peeled, seeded, and sliced
1 small red bell pepper, sliced
1 large carrot, grated
2 tablespoons chopped peanuts, optional
Directions
- Cook noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
- Puree peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 tablespoons of warm water to thin, if necessary.
- Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.
Source: Calorie Count [2]
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 4 servings
Nutrition
- Calories per serving
- 424