This dish was inspired by the beautiful, deep purple color of the cabbage that is at the center of this recipe. I only got the cabbage because the color caught my attention, popping out from the greens, reds, oranges and yellows of the other produce. On sale, I grabbed a head and took it home.
Not knowing what I would make with it, I began to crave something light-yet-filling as it gets hot and uncomfortable outside. I thought about other food I had to go with it and come up with this light, refreshing salad.
This recipe has a lot of protein, fiber, color and flavor.
Note: For the dressing, I used Annie’s Goddess dressing because I love the lemon and tahini. I always have this on hand as it’s great on kale salads and I love the flavor. This dressing is vegan, but if you would like to make your own vegan Goddess dressing, Oh She Glows has a recipe. Annie’s (who I like because the ingredients are natural and it says what types of diets it meets on the bottle) also has a ginger dressing or shiitake and sesame, which I also like. Or any brand or recipe of Asian dressing would work.
Soba Cabbage Asian Salad
Serves 6 as a light meal
- 1 package (8 ounces) soba noodles
- 1/2 large head of cabbage
- 3 carrots, slices thin or grated
- 1 red pepper, sliced thin
- Frozen edemame package (10 ounces), cooked
- 3 ounces sauce/dressing of your choice (see note above)
- Optional: 1 Serrano pepper sliced thin for heat, avocado to top the salad, sesame seeds, cilantro to taste
- Bring a medium pot of water to boil, cook the soba noodles as directed, about 6-8 minutes. Drain and rinse with cold water. Set aside.
- While the noodles are boiling, cut the cabbage, carrots and peppers. Place into a very large bowl. Add the edemame and sesame seeds and cilantro, if using.
- Mix everything well, add the dressing and mix well and add the noodles and mix well.
- This may be eaten at room temperature or cold.