Here is the recipe for my favorite salad this rainy summer. It’s so vibrant and full of crunch and flavour. Also, it takes no time to make and sparks so much joy, even when it’s pouring down outside 😉 Save this recipe for later! 💚
🍽 Serves 4
🕘 20-25 minutes
Ingredients
200g soba noodles
1 cup edamame beans/broad beans
1 carrot, julienne
1 cucumber, julienne
1 red capsicum, sliced
½ cup of spring onion, chopped
¼ cup of coriander, chopped
½ red chili, de-seeded and sliced (optional)
2 Tbsp sesame seeds
3 Tbsp soy sauce/tamari sauce
2 Tbsp sesame oil
2 Tbsp lemon juice
2 Tbsp maple syrup/ other sweetener
1 Tbsp rice vinegar
2 cloves of garlic, minced
2 Tbsp fresh ginger, grated
Instructions
Cook edamame beans. In a medium pot, bring salty water to a boil. Add frozen edamame beans, bring back to a boil, and cook for 3-4 minutes. Drain with cold water.
Cook the noodles according to the instructions on the packaging.
In the meantime, prepare all vegetables, cut cucumber and carrot into julienne (thin matchsticks), slice capsicum, and chili (optional), chop coriander and spring onions grate the ginger, and mince the garlic.
To make the dressing, in a small bowl, combine soy sauce, sesame oil, lemon juice, maple syrup, rice vinegar, minced garlic, and grated ginger. Whisk well.
Assemble the bowl, place soba noodles, cucumber, carrot, capsicum, edamame beans, spring onion, sesame seeds, and coriander.
Pour the dressing over the salad just before serving. Toss until all the ingredients are coated with the dressing.
Serve and enjoy! 😊
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