Directions
- 1Prepare the vegetables: shred red cabbage, thinly slice cucumber, and finely slice carrots.
- 2Make the peanut sauce: In a bowl, combine peanut butter, garlic, ginger, sugar, lime juice, and soy sauce. Whisk until smooth.
- 3Cook soba noodles according to package directions. Rinse with cold water.
- 4In a large bowl, combine the cooked soba noodles and peanut sauce. Mix well.
- 5Add the prepared vegetables, cilantro, and sesame seeds to the bowl. Toss gently to combine.
- 6Top with crispy tofu.
- 7Portion the salad into jars for meal prepping.
- 8Refrigerate and enjoy throughout the week.
Ingredients
- 1 cup shredded red cabbage
- 1 cup thinly sliced cucumber
- 1 cup finely sliced carrots
- 2 tablespoons peanut butter
- 1 tablespoon garlic & ginger
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 7 oz soba noodles
- 1 tablespoon cilantro
- 1 tablespoon sesame seeds
- 1 cup crispy tofu
Equipment
mandoline slicerknifewhiskpotcolanderbowltongs
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