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Soba Salad with Almond Butter Dressing

makes 1 cup dressing, enough for 2 large salads (which keep well, refrigerated, for a couple days)

Ingredients
Almond Butter Dressing
  • 5 tablespoons creamy nut butter (almond or peanut)
  • 3 tablespoons soy sauce, tamari, or coconut aminos
  • 3 tablespoons rice vinegar, unseasoned
  • 3 tablespoons sesame oil
  • 1 tablespoon agave nectar or honey
  • 1 knob fresh ginger, peeled and grated to yield about 1 tablespoon
  • 1 clove garlic, minced
  • if you have white pepper, it's great in this dressing or on top of the salad optional
Soba Salad
  • 1 bundle, 3 ounces dry soba noodles
  • 3 cups shredded vegetables like cabbage, carrots, Hakurei turnips, any other sturdy vegetable you have around or wonder about
  • 1 handful fresh herbs and/or micros: chives, green onion, Italian parsley, cilantro, microgreens
Instructions

  1. Combine dressing ingredients in a jar and shake (or whisk in a small bowl). If nut butter is too firm, gently warm it using a microwave so that it combines more easily with the other ingredients.

  2. Boil a pot of water. Add the soba noodles and cook al dente, about 4 minutes. Immediately transfer to an ice bath. (Cross check cooking time w/package instructions.)

  3. Shred the vegetables using a microplane or knife and transfer to bowl big enough to toss with dressing. Drizzle in about half of the dressing and toss to combine. Keep remaining dressing refrigerated and use for another salad in a few days or next week.