It has been a fierce summer this year in New Zealand, with long balmy days and sticky evenings.
We like to serve this salad cold but it would be equally addictive served piping hot.
The tahini dressing is an all time favourite and can be dolloped generously onto almost anything for instant deliciousness.
This recipe can be adapted by adding any vegetables you like, however we highly recommend adding the edamame which look like green pearls hiding amongst the soba. Serves Two hungry humans
Spicy Tahini Dressing Tahini, 1 cup
Red chili, 1, deseeded, finely chopped
Ginger, 1 inch, grated
Garlic, 1 clove, minced
Lemon, 1, juice
Orange, 1, juice
Soy sauce, 1 cup
Maple syrup, ½ cup
Sesame oil, ¼ cup
Add all the ingredients into a food processor, blend until you have a thick dressing. This makes quite a lot and can be stored in the fridge for a couple of weeks.
For the Salad Soba noodles, approx
250g Red cabbage, 1 cup, shredded
Edamame, thawed, 1 cup
Broccolini, 8 florets
Sesame seeds, toasted, 2 tsp
Crushed peanuts, 2 tsp
Cook the noodles until they are soft but still retain a bite, rinse in cold water to stop the cooking process.
Place the noodles in a mixing bowl with the cabbabe, edamame and as much of the dressing as you desire. Mix well and place in serving bowls. Quickly fry the broccolini in a little sesame oil and add to the bowls. Top with slices of avocado, sesame seeds and peanuts.