Vegan Soba Salad

This Vegan Soba Salad is a refreshing and nutritious dish, perfect for a light lunch. Packed with colorful vegetables and a zesty sesame dressing, it brings a delightful taste of Japan to your table.

Ingredients

• Soba noodles - 100g
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Edamame (shelled) - 100g
• Sesame seeds - 2 tbsp
• Soy sauce - 2 tbsp
• Rice vinegar - 1 tbsp
• Sesame oil - 1 tbsp
• Maple syrup - 1 tsp
• Fresh cilantro - 2 tbsp, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the julienned carrot, cucumber, red bell pepper, chopped green onions, and edamame.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, salt, and pepper to create the dressing.
4. Add the cooled soba noodles to the bowl of vegetables and pour the dressing over the top. Toss gently to combine all ingredients.
5. Sprinkle sesame seeds and chopped cilantro over the salad before serving. Adjust seasoning if necessary.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 52 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from edamame.
• High in fiber from vegetables and soba noodles.

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