Soba Noodle Salad with Ginger Peanut Dressing
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Soba Noodle Salad with Ginger Peanut Dressing might be a recipe you should try. This recipe serves 4 and costs $1.32 per serving. This salad has 407 calories, 17g of protein, and 19g of fat per serving. A mixture of low sodium soy sauce, carrot, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 3486 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Similar recipes include Soba Noodle Vegetable Salad with Sesame Peanut Dressing, Cold Soba Noodle Salad with Spicy Peanut Butter Dressing, and Soy-Ginger Beef and Noodle Salad with Peanut Dressing.
Servings: 4
Ingredients:
¼ cup brown rice vinegar
1 large carrot, grated (½ cup)
½ cup chopped cilantro, divided
1 cucumber, peeled, seeded, and sliced (1½ cups)
1 Tbs. minced fresh ginger
1 clove garlic, peeled
1 Tbs. lime juice
1 tsp. fresh lime zest
2 tsp. low-sodium soy sauce
1 Tbs. agave nectar or maple syrup
½ cup Maranatha Organic No Stir Peanut Butter
2 Tbs. chopped peanuts, optional
1 small red bell pepper, sliced (1 cup)
6 oz. low-sodium soba noodles
Equipment:
food processor
blender
Cooking instruction summary:
1. Cook noodles in boiling salted water according to package directions. Drain, and rinse under cold running water.2. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and ¼ cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs. warm water to thin, if necessary.3. Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.
Step by step:
1. Cook noodles in boiling salted water according to package directions.
2. Drain, and rinse under cold running water.
3. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and ¼ cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs. warm water to thin, if necessary.
4. Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture.
5. Garnish with remaining cilantro and chopped peanuts, if using.
Nutrition Information:
covered percent of daily need
