Is there anything better than cold, crisp salads during the height of summer? I’ve been enjoying greens-based salads on the daily, but every now and again, it’s nice to switch things up and add a heartier element to my veggies. Cold summer salad with crisp vegetables and a bracing dressing to bring it all together. What could be better?? Use any combination of vegetables you like: carrots, snap peas, bok choy, bell peppers, green beans, arugula, etc. The versatile (and insanely delicious) sesame-cashew sauce lets the vegetables shine next to earthy soba noodles.
Enter: soba noodles! These nutty, buckwheat-based noodles are quick-cooking and a blank canvas for any flavour profile you throw their way. Once my garden is underway and I have fresh herbs and vegetables on hand, this vegan sesame-cashew soba noodle salad is perfect for lunch! Packed with raw vegetables like cilantro, carrots and sesame seeds, it’s a noodle salad that satisfies that creamy noodle craving in a super healthy way!
Soba noodles are my favourite because they have this hearty, nutty taste and are packed with protein (1 serving has 8 grams of protein). This sauce is unreal. Like finger-lickin’ good. It’s spicy, a little sweet, a little tangy, and bursting with flavour. This vegan soba noodle salad can be served cold or at room temperature. It’s a quick noodle dish that is portable for healthy work day lunches.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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