Tahini, peanut & cabbage soba noodle salad

Tahini, peanut & cabbage soba noodle salad

By
From
Love Your Lunches
Makes
4 Lunch portions
Photographer
Bec Dickinson

To make this gluten-free, purchase soba noodles without any added wheat flour.

Ingredients

Quantity Ingredient
160g soba noodles
1 tablespoon olive oil
1/2 red cabbage, roughly sliced
3 spring onions, sliced
1 carrot, grated
2 avocados, peeled, stoned and diced
50g salted peanuts
small bunch coriander, roughly chopped
2 tablespoons finely chopped mint leaves
1/2 tablespoon sesame seeds
lime wedges, to serve

For the dressing

Quantity Ingredient
3 tablespooons tahini
1 tablespooons clear honey
1 tablespooons finely chopped fresh ginger
1 garlic clove, minced
2 limes, juiced
2 tablespoons soy sauce
1 teaspoon chilli flakes
3 tablespoons groundnut oil

Method

  1. Bring a saucepan of water to the boil and cook the noodles for 5 minutes or until al dente. Drain and rinse under cold water. Toss through the olive oil to stop them sticking together. Store in a container in the fridge.
  2. Prepare the remaining ingredients and store in containers in the fridge.
  3. To make the dressing, whisk all the ingredients together with 2 tablespoons of water in a container and store in the fridge.
  4. To serve, toss the noodles together with the cabbage, spring onions, carrot, avocado, peanuts, coriander and mint. Mix in the tahini dressing. Sprinkle over the sesame seeds and serve with the lime wedges.

Note

  • Vegetarian Gluten-free Dairy-free
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