Raw veggie & tofu soba noodle salad
Prep 20 mins | Cook 4 mins | Serves 4
180g dried soba noodles
2 carrots (purple & orange), peeled
2 Lebanese cucumbers
¼ red cabbage, finely shredded
3 green onions (shallots), trimmed and thinly sliced
1 cup coriander leaves
200g pkt teriyaki or firm tofu, cut into small cubes
1 tbs black sesame seeds
micro-herbs, to serve like Shiso, (optional)
Sesame, lemon & soy dressing
1 tbs sesame seed oil
2 tbs mirin
1½ tbs salt reduced soy sauce
¼ cup lemon juice
Step 1 Cook noodles following packet directions. Drain, rinse in cold water and set aside to dry in a colander.
Step 2 Using a julienne peeler or knife, shred carrots and cucumbers into long thin ribbons. Place into a large bowl. Add noodles, cabbage, green onions, coriander and tofu. Gently toss to combine.
Step 3 To make dressing, combine all ingredients in a screw-top jar. Shake until well combined. Drizzle dressing over noodle mixture and gently toss to combine. Sprinkle with black sesame seeds and micro-herbs if liked and serve.
Good for you ... Carrots
The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.
A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.
Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.