Peanut & Lime Thai Soba Noodle Salad
A delicious Vegan and plant based Thai salad, based on the recipe by Little Spice Jar Food Blog. It is vibrant, zesty and full of flavor! Great room temperature or cold, this recipe is definitely one you need to make ... now!
Ingredients
Sauce
- 1/2 Cup Smooth Peanut Butter - I used Pics Peanut Butter (The Best)
- 1/2 Tsp Fresh Garlic - Finely Diced
- 1.5-2 Tsp Fresh Ginger - Finely Diced
- 3 TBS Tamari - Organic
- 3 Tsp Coconut Sugar - Organic
- 1/3 Cup Lime Juice
- 3 TBS Jalepeno/Green Capsicum Sauce - or any hot sauce/sriracha
- 1 TBS Cold Pressed Organic Olive Oil
- 3 TBS Hot Water
Salad
- 1/4 Head Red Cabbage - Finely Sliced
- 2-3 Carrots - Julienned
- 1 Large Red Bell Pepper/Capsicum - Finely Sliced
- 1/3 Cup Fresh Coranider - Finely Diced
- 1 Lime - Cut into Wedges
- Sesame Seeds for sprinkling ontop
Noodles
- 270 g Organic Soba Noodles - if you can get 100% buckwheat the better
Instructions
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Finely dice the garlic and ginger and place into a mixing bowl
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Add the peanut butter, lime juice, hot sauce, tamari, coconut sugar and olive oil and mix thoroughly.
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Add the hot water and mix just before serving/combining with the rest of the ingredients.
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Bring a pot of water to boil
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While the water is heating up, begin to chop up/slice/dice all the veggies and herbs
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Once the water is boiling, add the noodles and cook according to instructions on the packet.
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Add all the vegetables into a large mixing bowl and squeeze one of the fresh lime wedges over. Mix well with your hands.
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Add the hot water to the sauce and stir
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Remove the noodles from heat, drain and rinse with cold water. Add them to the vegetables and mix.
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Pour over the sauce and mix everything together.
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Serve on a plate, alongside a fresh wedge of lime and sprinkled with sesame seeds
Recipe Notes
Use Organic wherever possible - If you can find 100% buckwheat Soba noodles, the better - This dish can be served room temperature or cold