Vegan Soba Noodle Salad
Recipe: #36311
January 17, 2021
Categories: Salads, Vegetable Salad, Carrot, Cucumber, Radish, Potluck, No Eggs, Non-Dairy, Vegan, Vegetarian, Frozen Vegetables, more
"From our Sunday newspaper The Sunday Times. NOTE full recipe title is Vegan Soba Noodle Salad With Spicy Peanut Dressing."
Ingredients
Nutritional
- Serving Size: 1 (238.8 g)
- Calories 373.7
- Total Fat - 18.5 g
- Saturated Fat - 8.3 g
- Cholesterol - 30.5 mg
- Sodium - 911.6 mg
- Total Carbohydrate - 47.1 g
- Dietary Fiber - 5.5 g
- Sugars - 4.8 g
- Protein - 11.1 g
- Calcium - 65.5 mg
- Iron - 2.4 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook the soba noodles in a saucepan of boiling water following packet directions, adding the edamame in the last minute of cooking and then drain and refresh under cold running water and transfer to a large serving bowl.
Step 2
Meanwhile, to make the peanut dressing, combine all ingredients in a bowl and whisk until smooth.
Step 3
Use a food processor fitted with the grater attachment to grate the carrot, radish and cucumber then add to bowl with noodles.
Step 4
Add the dressing and half the avocado and toss well to combine and then top with remaining avocado and sprinkle with peanuts to serve.
Tips
No special items needed.