Sesame Vegetable And Soba Noodle Salad

Recipe Ingredients

12 oz	340g	Soba noodles
1/3 cup	78ml	Lime juice
1/4 cup	59ml	Tamari
		= (or soy sauce)
1/4 cup	59ml	Toasted sesame oil
1/4 cup	59ml	Sucanat
1		Diced seeded jalapeño pepper
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Minced garlic
3 cups	711ml	Spinach - triple washed,
		Patted dry, and roughly chopped
2 cups	474ml	Shredded red cabbage
1 1/2 cups	165g / 5.8oz	Julienned carrot
1 1/2 cups	219g / 7.7oz	Diced seeded red pepper
1 1/2 cups	219g / 7.7oz	Diced peeled cucumber
1 cup	62g / 2.2oz	Thinly-sliced green onions
1/2 cup	8g / 0.3oz	Freshly-chopped cilantro
1/3 cup	36g / 1.3oz	Sesame seeds - raw or toasted

Recipe Instructions

In a large pot, cook the soba noodles in boiling water for 7 to 10 minutes, or until al dente. Drain the noodles well and transfer them to a large bowl.

In a blender or food processor, place the lime juice, tamari, sesame oil, Sucanat, jalapeño, ginger, and garlic, and process for 1 minute.

Pour the dressing over the cooked soba noodles and toss well to thoroughly coat the noodles with the dressing. Add the remaining ingredients and toss well to combine. Allow the flavors to blend for 20 to 30 minutes before serving.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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