Soba Slaw — Plus

On hot days like the ones we’ve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day.  Among my favorite “hot day” dinners are one-dish salad bowls that contain all the elements needed for a satisfying meal.

The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat.  Lately I’ve been using less oil, so I’ve cut back on the amount of oil from the original recipe and add a splash of orange or mango juice to brighten the flavor.  Here’s my slightly revised recipe:

Soba Slaw — Plus

This recipe is adapted from Quick-Fix Vegan.  For additional variations, see below.

8 ounces soba noodles

3 cups finely shredded cabbage

1 cup grated carrot

3 scallions, minced

2 tablespoons chopped fresh cilantro or parsley

2 teaspoons grated fresh ginger

1 cup cooked shelled edamame or diced baked tofu

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 tablespoons orange or mango juice

1 tablespoon neutral vegetable oil

2 teaspoons toasted sesame oil

1 teaspoon sriracha (optional)

1/2 teaspoon natural sugar

Salt

2 tablespoons chopped peanuts or cashews

Cook the noodles in a pot of boiling water according to package directions.  Drain and run under cold water, then transfer to a large bowl.  Add the cabbage, carrot, scallions, cilantro, ginger, and edamame.  Set aside.

In a small bowl, combine the vinegar, soy sauce, orange juice, vegetable oil, sesame oil, sriracha (if using), sugar, and salt to taste.  Stir until well blended.  Taste the dressing to make sure it has the desired balance of flavors.

Pour the dressing over the noodles and vegetables and toss gently to coat.  Taste and adjust the seasoning if needed. Serve at once or cover and refrigerate until needed.  If refrigerated, bring it to room temperature before serving and toss again.  Sprinkle with peanuts or cashews just before serving.

Serves 4

Change It Up:

Using this salad as a template, there are dozens of ways you can customize to your personal taste or according to what’s on hand in the fridge.  Here are some examples:

 Instead of soba: substitute a few cups of cooked pasta (any kind).  You could also use a cooked grain such as brown rice or quinoa instead.

Instead of (or in addition to) the slaw: substitute any variety of cooked and/or raw vegetables you may have on hand.

To change the flavor: omit the Asian dressing and substitute a garlicky vinaigrette, a pesto dressing, or another type of dressing.

Sprinkle with toasted pine nuts or walnuts instead of peanuts or cashews.

Add diced avocado.

Other ideas??