This is pretty much the fastest meal you could make. Don’t forget to take all the shortcuts to streamline the process. This salad keeps well and is a great make-ahead lunch! It’s also gluten-free and vegan!
Ingredients:
1.5 cups Soba noodles (check labels if you need GF as some are mixed with wheat)
1.5 cups pre-spiralled zucchini noodles
2 carrots shredded
½ small purple cabbage, sliced thinly
1 cup pre-shelled, thawed edamame
Cilantro (optional)
Dressing:
2 tbsp hummus
2 tbsp sesame oil
1-2 tbsp water
Instructions:
Cook soba noodles according to the package. Drain and rinse in cold water
Add all veggies and noodles together in a large salad bowl
Make the dressing in a small bowl and toss with salad
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