DSC_0005 2

Here’s another vegan winner from Crazy Sexy Kitchen. It was refreshing and well-balanced, with a little bit of heat (especially since we kept all the seeds in the serrano pepper). This salad can be a meal by itself, but we had some edamame with it for a little more protein.

Ingredients:

  • One 8-ounce package of buckwheat soba noodles
  • 1/2 cup thinly shredded Napa cabbage
  • 1/2 red bell pepper, thinly julienned
  • 1/2 yellow bell pepper, thinly julienned
  • 1/4 cup thinly julienned snow peas
  • 2 carrots, thinly julienned, or shredded
  • 1/2 cup buckwheat sprouts, sunflower sprouts, or pea shoots (my choice), plus more for garnish
  • 3 tablespoons sesame seeds, lightly toasted (just realized I didn’t toast mine…oops!), plus more for garnish

For the dressing: Whisk the following ingredients in a small bowl and set aside:

  • 1 teaspoon olive oil
  • 1.5 teaspoons toasted sesame oil
  • 2 teaspoons tamari
  • 2 tablespoons rice vinegar
  • 2 teaspoons agave (I used honey, so this recipe is only mostly vegan)
  • 1/2 teaspoon finely minced ginger
  • a tiny bit of minced chile pepper

Directions:

  1. Cook the buckwheat according to the package instructions. Do not overcook; buckwheat is very temperamental and falls apart if cooked too long. Strain and rinse with cold water to stop the noodles from cooking further. 
  2. Toss the cooked noodles with cabbage, red and yellow bell pepper, snow peas, carrots, sprouts, and sesame seeds in a mixing bowl. Set aside some sprouts and sesame seeds for a garnish.
  3. Pour the dressing evenly over the salad, toss gently, and serve.
  4. Before serving, garnish with leftover sprouts and sesame seeds.
Advertisements