Serves 2 as a main or 4 as a starter
- 1 portion of soba noodles, 50g
- 1 tsp sesame oil
- 4 cups purple and/ or green cabbage, sliced and core removed, 200g
- 1 carrot, peeled and grated, 70g
- ½ red chili, sliced
- 1 stalk of spring/ green onion, sliced
- big handful of fresh coriander, torn, 10g
- big handful of fresh mint, stems removed and torn, 10g
- 2 tbsp, tahini paste
- 1 tbsp, miso paste
- 2 tbsp soya sauce
- 2 tbsp balsamic vinegar
- 1 tsp sriracha
- 1 tbsp olive oil
- ½ tbsp honey
- ½ lime juiced
- ¼ tsp freshly ground black pepper
1. Bring a pot of water to boil, add soba noodles, cook for 3-4 minutes until al dente. Rinse under fresh cold water, drain and gently toss in sesame oil (this enhances the flavour and ensures noodles don’t stick together).
2. Combine the tahini, miso, soy and vinegar whisking to get rid of any lumps. Mix in the remaining dressing ingredients until smooth.
3. Prepare the vegetables and toss in a large bowl with the noodles.
4. Pour the dressing over the salad and evenly coat. A dressed slaw is one of the few salads that refrigerate well until the next day if you do not finish it in one go. Enjoy!
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