Serves 1
Directions
- 1Cook some soba noodles according to the package instructions.
- 2Chop bell peppers into long, thin strips.
- 3Slice cabbage thinly using a mandoline.
- 4Chop snap peas into long, thin strips.
- 5Combine the noodles and vegetables in a large bowl.
- 6Add peanut butter, light soy sauce, honey/vegan sweetener, sriracha, minced garlic, grated ginger, lime juice, and Korean chili flakes to a bowl for the dressing.
- 7Whisk the dressing ingredients until combined.
- 8Pour the dressing over the ingredients in the large bowl.
- 9Stir all ingredients and dressing together thoroughly.
- 10Optionally top with chili flakes or chopped peanuts.
Ingredients
- 0.5 cup Peanut butter
- 5 tbsp Light soy sauce
- 0.25 cup Honey/vegan sweetener
- 3 tbsp Sriracha
- 1 clove Garlic clove
- 0.5 tbsp Grated ginger
- 2 tbsp Lime juice
- 2 tbsp Korean chili flakes
- Water
- 0.5 package Soba Noodles
- 0.25 Small Red Cabbage
- 0.5 lb Snap Peas
- 2 Carrots
- 1 Red Bell Pepper
- 12 oz bag Frozen Shelled Edamame
- Salt
- Peanuts
- Chili flakes
- Sesame seeds
Equipment
potknifemandolinebowlgarlic press
Tips
- Cut all veggies into long, thin strips to match the shape and size of the soba noodles, making the salad easier to eat.
- The salad will get better day after day as the ingredients soak in all of the flavors from the dressing.
- A low-calorie version of the dressing is available at the link in the bio.
- This is an alternate version to one of the most popular meal prep salad recipes using a few different veggies for a spring twist.
- It's nutty, mildly spicy, packed with flavor and veggies, and all tossed in a Peanut-Ginger dressing.
- Salt, lime juice, peanuts, chili flakes, and/or sesame seeds can be added to taste and are optional toppings/seasonings
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