Author Notes
A gluten free and vegan salad that's healthy, super quick and uses up all your leftover veggies. —Pallavi Gupta
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Ingredients
- Peanut Sauce
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1/4 cup
peanut butter
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1 1/2 tablespoons
plum sauce or any sweet chili sauce
-
2 teaspoons
soy sauce
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2 tablespoons
warm water
- For the Salad
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1 packet
Soba noodles
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1/2 cup
broccoli, cut into small bite size pieces
-
1/2 cup
cauliflower, cut into small bite size pieces
-
1
small carrot, peeled and cut into think sticks
-
1/2
red bell pepper, cut into think sticks
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2
scallions, (green part included) cut into 1 inch stick/pieces
-
1/4 cup
cherry tomatoes, halved
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1/2
cucumber, peeled and cut into bite size pieces
-
1/2 cup
cup iceberg lettuce leaves, roughly torn/chopped
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1/4 cup
tofu -cut into bite size, lightly sauteed in oil,
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1 teaspoon
salt
Directions
-
For the sauce in a large bowl add all the ingredients and mix well till it forms a smooth sauce. Add more water (little at a time) if the sauce feels thick. Keep aside.
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Boil soba noodles as per the package instructions.
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In a large bowl add the noodles and all the other salad ingredients. Sprinkle little salt and toss it well.
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Add the peanut sauce and toss the salad really well – you want all the veggies and noodles to be coated in the sauce evenly. Serve right away.
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