Author Notes: A gluten free and vegan salad that’s healthy, super quick and uses up all your leftover veggies. —Pallavi Gupta
Serves: 2 to 3
Ingredients
Peanut Sauce
-
1/4
cup peanut butter
-
1 1/2
tablespoons plum sauce or any sweet chili sauce
-
2
teaspoons soy sauce
-
2
tablespoons warm water
For the Salad
-
1
packet Soba noodles
-
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
-
2
scallions, (green part included) cut into 1 inch stick/pieces
-
1/4
cup cherry tomatoes, halved
-
1/2
cucumber, peeled and cut into bite size pieces
-
1/2
cup cup iceberg lettuce leaves, roughly torn/chopped
-
1/4
cup tofu -cut into bite size, lightly sauteed in oil,
-
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.
- Boil soba noodles as per the package instructions.
- In a large bowl add the noodles and all the other salad ingredients. Sprinkle little salt and toss it well.
- 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.