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Light and Crunchy Soba Noodle Salad with Chili Crisp Dressing
Crunchy fresh vegetables and cool soba noodles tossed in a flavourful Tia Lupita Salsa Macha Chili crisp dressing make for a wonderfully refreshing salad. Delicious and bold in flavour, it is a must for your next summer dinner party!
Gluten-Free, Vegan, Plant-Based
Serves: 4
Ingredients:
For the dressing:
¼ cup avocado oil
2 tablespoons Chili Crunch Oil
1 tablespoon sesame oil
2 tablespoons peanut butter
1 tablespoon gluten-free tamari
1 tablespoon rice vinegar
1 teaspoon brown sugar
For the salad:
200g Buckwheat Shiitake Rice Ramen
1 large carrot, julienned
1 cup thinly sliced purple cabbage
½ red pepper, thinly sliced
½ cup cooked edamame
2 green onions, thinly sliced
Cilantro, for serving
Directions:
For the dressing:
Combine the avocado oil, chili crunch oil, sesame oil, peanut butter, tamari, rice vinegar, and brown sugar in a food processor or blender. Blend until smooth. Set aside.
For the salad:
Bring a medium pot of water to a boil. Add the ramen and cook for 3-4 minutes or according to package directions. Once el dente, strain and rinse under cold water to stop the cooking process.
Add the noodles to a salad bowl along with the carrot, cabbage, red pepper, edamame, green onion, and cilantro. Add the dressing, and mix well. Drizzle with extra Tia Lupita Macha Chili Crisp and serve.
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TIP OF THE WEEK
The New Year brings the opportunity for change, the chance to improve your lifestyle or break bad habits. It can be easy to create personal goals for the new year: “I want to eat more vegetables and greens” or “I really want to cut back on my sugar intake”, however we know sticking to your goals can be the real challenge!
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