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Gluten-Free, Vegan, Plant-Based
Serves: 4
Ingredients:
For the dressing:
¼ cup avocado oilÂ
2 tablespoons Tia Lupita Salsa Macha Chili CrispÂ
1 tablespoon sesame oil
2 tablespoons peanut butterÂ
1 tablespoon gluten-free tamari
1 tablespoon rice vinegarÂ
1 teaspoon brown sugar
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For the salad:
200g buckwheat soba noodlesÂ
1 large carrot, julienned
1 cup thinly sliced purple cabbage
½ red pepper, thinly sliced
½ cup cooked edamameÂ
2 green onions, thinly sliced
Cilantro, for serving
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Directions:
For the dressing:
Combine the avocado oil, Tia Lupita Macha Chili crisp, sesame oil, peanut butter, tamari, rice vinegar, and brown sugar in a food processor or blender. Blend until smooth. Set aside.Â
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For the salad:
Bring a medium pot of water to a boil. Add the soba noodles 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.Â
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.Â