Sesame Noodle Salad

This is a great recipe my husband and I make all summer long, freely substituting for whatever vegetables are available – I’ve used lightly steamed or sautéed broccoli, and greens like kale and collards. We also throw in cubes of smoked tofu, but I imagine shredded/sliced chicken would work well, too.

Soba noodles (to serve 4)

2 Tb sesame oil

¼ cup soy sauce

¼ cup rice vinegar

½ cup cucumber, seeded and shredded

1 cup carrots, peeled and shredded

6 large radishes

3 stalks green onions, thinly sliced

2-4 Tb gomashio, as garnish

In a medium pot, cook noodles until al dente, about 8 minutes. Drain and rinse noodles under cold water until cool. Transfer to a large bowl. In a small bowl whisk together the sesame oil, soy sauce, and vinegar. Toss with noodles to coat. Add the cucumber, carrots, radishes, and onions. Toss. Garnish with Gomashio.

Source: How it All Vegan!