Plant-based Asian Noodle Salad

Fresh, quick and easy Asian noodle salad, packed with flavor and texture, just how we like it!

Purple cabbage seems to be a little bit forgotten nowadays so this is the perfect recipe to sneak in a big portion which will provide the perfect crunchiness. Purple cabbage is a great source of vitamin C, A, K, fiber and potassium. Its rich deep colour comes from a high concentration of anthocyanin polyphenols (strong dietary antioxidants, possessing anti-inflammatory properties), making it have even more phytonutrients than green cabbage.

Feel free to substitute peanut butter with any other nut or seed butter; cashew or sunflower seed butter work quite well too!

asian-salad



Prep time: 15 min

Cook time: 10 min

Servings: 5 as a main, up to 10 (served as side dish)

Ingredients:

Noodle salad:

-1 package buckwheat, brown rice or pad thai noodles

-1 small shredded or grated purple cabbage (or 5 cups)

-2 shredded or grated carrots

-3-4 scallions (chopped)

-1 small chili pepper (chopped) - optional

-1 can edamame

Peanut dressing:

-1/2 cup peanut butter (120 g)

-3 tablespoons rice vinegar or 2 tablespoons apple cider vinegar

-3 tablespoons coconut balsamico or tamari

-2 tablespoons maple syrup

-Juice of 1 lime

-1 tablespoon fresh ginger, minced or 1 teaspoon ginger powder

-2 tablespoon sesame oil

-1 clove of garlic, minced

-Himalayan salt and pepper, to taste

(Feel free to add water if you prefer a thinner consistency)

Instructions:

-Cook noodles following instructions on the package. Rinse with cold water (don’t skip this step as it will prevent the noodles from getting sticky) and set aside.

-Grate or shred carrot and cabbage. Chop scallion and chili pepper (if using) and transfer to noodle bowl.

-Drain edamames and rinse well.

-In a small bowl, whisk all dressing ingredients mentioned above until smooth.

-Combine noodles and veggies in a big bowl, add dressing and toss until ingredients are well coated. Serve and enjoy!

This noodle salad is great made ahead, keeps well for 4 days and is perfect for your midweek lunches.

Top it with tofu, or shrimps for added protein. Healthy, filling and delicious! It’s just too good :)

asian-salad