Updated: Dec 17, 2019
This plant-based recipe was inspired by a blog post written by my good friend and Dietitian Renee.
Renee invites us all to join her in 'Meat Free Mondays' and I absolutely love the idea! I love her message and passion to save our planet. Until recently I was unaware of the environmental impact of meat production.
Like Renee, I too don't believe going vegan is the answer. We can reduce our meat consumption by cutting it out 1 day a week, as a way to reduce our impact on the planet.
So I also invite you to do 'Meat Free Mondays' with me. This means no red meat, fish or chicken because we CAN make a difference!
Soba Noodle Salad
1/2 pack Soba (buckwheat) noodles
2 cups red cabbage, shredded
2 medium carrots, shredded
2 medium cucumbers, thinly sliced
1/2 cup peanut butter
1 lime, juice and zest
1 tablespoon tamari sauce
2 cloves garlic, minced
1/2 tablespoon ginger, grated
1/2 teaspoon rapadura sugar
2–4 tbsp filtered water
Sesame seeds and basil or coriander to garnish
Prepare the vegetables and cook the Soba noodles as per packet instructions.
In a small bowl, prepare the dressing by combining the ingredients, stir until well combined.
In a large serving bowl, add vegetables and cooked noodles, pour over dressing and gently fold until dressing is well distributed.
Garnish with sesame seeds and basil. Serve immediately, or store in the fridge in an airtight container for up to 5 days.