This salad I tried last weekend….quite tasty & choice of two dressings – or a little of both for something different?! I’ve made a couple of modifications ingredient wise – take your pick…. 🙂
For the Thai Peanut Sauce:
- 1 large clove garlic
- 2 Tbsp sesame seeds
- 3 Tbsp peanut butter (or almond)
- 2 tsp grated fresh ginger
- 3 Tbsp fresh lime juice
- 2 Tbsp low-salt tamari
- 1-2 tsp raw sugar
For the Orange-Maple Miso
- 3 Tbsp Miso
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1/4C fresh orange juice
- 1 Tbsp water
- 1 tsp maple syrup (or agave)
For the Salad:
- 115g gluten-free soba noodles (or rice noodles)
- Extra virgin olive oil , for noodles
- 1 bag frozen shelled edamame (soy beans, or cannellini beans)
- 1 red capsicum, diced
- 1/2 cucumber, diced
- 1 carrot, julienned
- 4 shallots, chopped
- 1/4 C fresh coriander leaves, chopped
- Sesame seeds for serving
Method:
For Thai sauce, use a mini food processor to combine garlic, sesame oil, peanut butter, ginger, lime juice, tamari, sugar & 2-3 Tbsp water. Process until combined.
For the Orange-Maple Miso dressing, combine the miso, vinegar, sesame oil, orange juice, maple syrup & water in mini processor & combine well.
To make the salad, cook the noodles according to instructions on package, be sure not to over cook. Drain noodles & rinse under cold water. Transfer to large bowl & toss them with a drizzle of olive oil until combined. Add the beans, capsicum, carrots, cucumber, shallots, & coriander to the noodles & toss until well combined.
Pour your desired dressing over the salad & toss to coat. Portion salad into 4 bowls, sprinkle with sesame seeds & shallots. Serve with leftover dressing on the side.
Any leftover dressing will keep for one week in airtight container in the fridge.
From “The Oh She Glows Cookbook” by Angela Liddon