Dinner Tonight: Cold Sesame Soba Noodle Salad & Thai Carrot Salad with Toasted Almonds
Salads are so great to eat in the summer. Not only do they require little or no use of the oven, but they leave you feeling light, yet still satisfied.
Both of these recipes came from Anna Getty’s easy green organic and I’ll include the recipes below.
This was the first time I’ve used soba noodles, and definitely not the last time I’ll use them. They’re better than regular pasta and they’re made of buckwheat, so they’re suitable for people who have a sensitivity to gluten–just make sure the box says “100% buckwheat.”
Anyway, I don’t have much time today, so check out the recipes below and give them a shot.
Eat flexy, feel sexy!
8 oz (1 box) soba noodles, cooked as directed and set to cool
1 package extra-firm tofu, pressed, and chopped into cubes
2 scallions, chopped (both white and green parts)
1/2 cucumber, peeled, seeded, and chopped
1/3 cup cilantro, chopped
2 Tbsp tahini
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp sesame oil
1 tsp soy sauce
2 Tbsp sesame seeds
- Combine cooled noodles, cucumber, tofu, and cilantro in a bowl and toss.
- Mix remaining ingredients (except for sesame seeds) in a small bowl until smooth. Pour over noodle mixture and toss to combine.
- Add sesame seeds and toss once more. Stick in fridge for at least 2 hours before serving.
6 medium carrots, grated
3 Tbsp sugar
3 garlic cloves
1 Tbsp finely chopped cilantro
1/2 green chili, seeded and minced
3 Tbsp fresh lemon juice
2 tsp ume plum vinegar
1/2 cup whole toasted almonds
Combine all ingredients in a medium bowl and stick in the fridge for at least 2 hours before serving.