PREP 35 min | COOK 10 min | MAKES 36 cookies
INGREDIENTS
8 ounces soba noodles or spaghetti noodles of choice*
¼ cup raw sesame seeds
⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
¼ cup toasted sesame oil
2 tablespoons lime juice (about 1 medium lime)
1 teaspoon grated fresh ginger
2 cloves garlic, pressed or minced
½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
1 red bell pepper, sliced into very thin strips
1 bunch green onions, chopped
½ cup chopped cilantro
Optional: 2 cups shelled edamame, steamed
INSTRUCTIONS
Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.
Optional add in’s: chopped cooked chicken, thinly sliced cooked grass-fed beef, boiled eggs sliced, more veggies: lightly steamed broccoli, cauliflower, snow peas