Yaki Soba Salad

Yaki Soba Salad is a refreshing twist on the traditional Japanese stir-fried noodles, combining colorful vegetables and tender proteins, all tossed in a savory dressing. This Paleo version is not only delicious but also packed with nutrients, making it a perfect supper dish.

Ingredients

• Zucchini noodles - 200 grams
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Cabbage - 100 grams, shredded
• Green onions - 2, sliced
• Cooked chicken breast - 150 grams, shredded
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon, for garnish
• Fresh cilantro - a handful, chopped

Steps

1. In a large mixing bowl, combine the zucchini noodles, carrot, red bell pepper, cabbage, and green onions.
2. In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, grated ginger, and minced garlic to create the dressing.
3. Pour the dressing over the vegetable mixture and toss well to combine, ensuring all the veggies are coated.
4. Add the shredded cooked chicken breast to the salad and mix until evenly distributed.
5. Serve the salad in bowls, garnished with sesame seeds and chopped cilantro.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein from chicken, supporting muscle health.

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