Teetotal (Sober) Salad
Veggie Soba Noodle Salad
And so we've reached the end of National Vegetarian Week and we're going out with a bang courtesy of Olive Magazine. Spicy, tangy, crunchy, slippery, colourful and simply downright delicious. This is a salad with attitude. There's barely any cooking required and only a few minutes of prep which makes this meal even more worthwhile.
Start by blanching your broccoli and edamame until tender but still bright. Next you want to cook your soba noodles. These earthy buckwheat noodles are a staple in Japan and are served in a variety of hot and cold dishes. The deep brown slippery noodles are a perfect contrast to the bright and crunchy veg. The recipe suggests soaking in hot water, but we simmered ours as per the instructions on the pack. Once cooked, cool rapidly in cold water.
To prepare the rest of your veg you can use a traditional mandolin. This will make quick work of fine slicing or shredding, but you can manage just fine with a grater and a sharp knife. For the dressing simply add all your ingredients into a bowl or jam jar and mix well. We love a good chilli kick, but opted to halve the amount of siracha. It's hot stuff and can overpower. You've been warned. We also substituted pickled ginger for fresh as we had plenty left over from our sushi adventures.
To assemble; toss your noodles in a little sesame oil then pile in your vegetables. Pour over your dressing and mix well. Sprinkle with some coriander and finish with toasted sesame seeds if you wish.
Hopefully these past few recipes have inspired even the most committed carnivores to try and go meat free, at least every now and then!