Lattes & Leggings is moving to a new home at the end of the month. A new space with more creative freedom which means I’m leaving WordPress. To my email followers, you’ll continue to receive posts by email so no worries there. To my 6k+ WordPress followers, you’ll no longer see new posts in your newsfeed. I hope you’ll continue reading via Facebook, Twitter, Pinterest, or Instagram. Your comments really bring this space to life and hope we can continue on this cooking journey together. I know it’s been pretty quiet around here. I’ve written less and less over the past several months. It’s been a rough first half of the year personally, but now that I’m getting back into the swing of things, I hope to write more and share more recipes with you. Enough about that. Let’s talk about soba noodles!
I have to admit, I cook mostly with Mediterranean and Italian ingredients, but this is one of my favorite salads to make for lunch. Savoy cabbage technically is a winter vegetable, but I love it for its texture and ability to hold up well to a dressing…even sitting two to three days in the fridge. The savoy cabbage’s green leafy texture is similar to tuscan kale. I love kale, but I cannot eat it raw. The raw flavor is not as delicious as a lightly sauteed version with garlic and olive oil. However, raw savoy cabbage is mild in taste and coats the ginger dressing nicely. I also love savoy cabbage for its nutrition. It’s rich in potassium, vitamin A, C, and fiber. Lately I’ve been incorporating fresh minced ginger into veggie sautees to help with B’s high cholesterol.
The rest of the salad is spring-like with cucumbers, carrots, and scallions which add crunch and freshness. As for the soba noodles, I use a 100% buckwheat kind for a wheat-free, gluten-free option. The almond butter adds body to the dressing while the lime provides a punch of acidity and cayenne adds a hint of heat (depending how much you add). It’s a great salad to have in the fridge to pack for a work lunch or for a warm day as summer approaches. I toss everything in a giant stainless steel bowl and cover the leftovers with saran wrap to keep it crisp for a few days in the fridge. This salad is a good start to getting back into the groove of the things.
Soba Noodle Vegetable Salad
loosely adapted from Giada’s Feel Good Food
serves 4 to 6
1 pound savoy cabbage, cored and shredded
1 red bell pepper, seeded and cut into thin strips
1 cucumber, halved and thinly sliced
1 carrot, peeled and julienned
1/2 cup shelled edamame
1/3 cup thinly sliced scallions
1/4 cup toasted slivered or sliced almonds
4 ounces soba noodles (100% buckwheat)
3 tablespoons black sesame seeds
5 tablespoons low sodium soy sauce
5 tablespoons sesame oil
4 tablespoons fresh lime juice
2 tablespoons almond butter
1 tablespoon honey
1-inch piece fresh ginger, peeled and chopped
1 garlic clove, chopped
pinch of cayenne pepper
In an extra large bowl, add the cabbage, peppers, cucumber, carrots, edamame, scallions, and almonds.
Bring a pot of salted water to a boil over high heat. Add the noodles and cook according to the package instructions. Drain and set aside.
In a blender, add the soy sauce, sesame oil, lime juice, almond butter, honey, ginger, garlic, and cayenne pepper. Blend until smooth.
Add the noodles to the salad. Pour the dressing over salad and toss to coat. Sprinkle with sesame seeds. Serve at room temperature or cold. Leftovers will hold up well in the fridge for a few days in a stainless steel bowl.