By Devi Poojari
July 10, 2023
This veggie-loaded noodle salad with a spicy-sweet dressing is a creative way to use up scraps of vegetables lying in the fridge, to rustle up a meal that is a work of minutes.
1 cup shredded cabbage 120 grams soba noodles 1 red bell pepper, sliced thinly 1 carrot, sliced thinly 3 spring onions, chopped 1 cup baby spinach leaves ¼ cup chopped coriander ¼ cup roasted peanuts 1 cup sprouted moong
¼ cup soy sauce Juice of 1 lemon ¼ cup apple cider vinegar 3 cloves garlic, minced ½ tablespoon minced ginger ¼ cup sesame oil 1 tablespoon honey Pinch of salt, if necessary
Whisk together all the ingredients for the dressing and set aside.
Bring a pot of water to the boil and cook the soba noodles until al-dente.
Drain and dip the noodles in ice cold water and run them through a strainer to get rid of excess moisture.
Mix the remaining ingredients for the salad in a bowl and add the cold noodles.
Drizzle the dressing and mix well to combine; check and adjust seasoning.
Refrigerate until ready to eat and serve cold.