112 oz.package of soba noodles, cooked according to instructions on package and drained.
1carrot, peeled and shredded.
1/8 cup mint, chiffonade.
1inchfresh ginger, minced or grated fine.
1/4cupgreen onions, cut on the bias.
1/4cupsugar snap peas, cut on the bias.
1/4cupred cabbage, thinly sliced.
1tbspsambal olek (Indonesian chili paste).Can substitute diced jalapeños.
18 oz.bottle of Annie's Organic Asian Sesame Dressing.
Fresh lime juice, to taste.
Salt to taste.
1tbspsesame seeds, toasted.
Place cooked and drained noodles in a large salad bowl. Add chopped herbs and vegetables, chili pasteand Annie’s Asian Organic Sesame Dressing. Season with salt and lime juice to taste, and mix well. Top with sesame seeds.
The Spicy Soba Noodle Salad can be prepared a day ahead oftime and stored in the refrigerator for up to three days.
Vegan. Contains sesame. Some soba noodles, although made from buckwheat, may contain gluten.