SESAME SOBA SALAD

SERVES 4 JARS

FOR THE SALAD

4 1/2 oz. (270 g) uncooked soba noodles, gluten-free if necessary

2 cups (325 g) shelled edamame, steamed

1 cup (65 g) grated carrots

1 1/2 cups (105 g) shredded red cabbage

1 1/2 cups (105 g) shredded white cabbage

2 cups (220 g) snap peas

1/4 cup (20 g) chopped scallions

1/4 cup (10 g) minced fresh cilantro

1 tsp. black sesame seeds

FOR THE SESAME DRESSING

3 tbsp. (45 g) creamy peanut butter

3 tbsp. (45 ml) sesame oil

3 tbsp. (45 g) plain non-dairy yogurt

2 tbsp. (30 ml) unseasoned rice vinegar

1 1/2 tbsp. (25 g) sriracha or similar garlic chili hot sauce

1 tbsp. (15 ml) tamari

NUTRITIONAL VALUES

Calories: 461kcal
Fat: 21g (3.2g S.Fat)
Carbs: 52g
Protein: 21.1g
Sugar: 10.8g
Sodium: 647mg

METHOD

TO MAKE THE SALAD Cook the soba noodles according to package directions until they are al dente. Set aside after rinsing with very cold water. Make the dressing while the noodles are cooking.

TO MAKE THE SESAME DRESSING In a small mixing bowl, combine the peanut butter, sesame oil, non-dairy yoghurt, rice vinegar, sriracha, and tamari. TO ASSEMBLE Divide the dressing among four 24-ounce (710-ml) jars. Then, in that order, divide the edamame, carrots, red cabbage, white cabbage, snap peas, cooked soba noodles, scallions, cilantro, and sesame seeds among the jars.

Refrigerate each jar with a tight-fitting lid. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving. Salad jars can be stored in the refrigerator for up to a week.