Cold Noodle Salad with Cabbage

[nverland]

Cold Noodle Salad with Cabbage
PREP TIME: 15 mins COOK TIME: 5 mins TOTAL TIME: 20 mins
SERVES: 2 good-sized servings

INGREDIENTS
1 cup shredded savoy cabbage
½ cup shredded cherry radish
½ cup shredded carrots
¼ cup minced scallions
3 tablespoons minced cilantro
6 ounces somen noodles
2 tablespoons toasted sesame seeds

Sauce
3 tablespoons rice vinegar
2 tablespoon tamari, plus extra for serving
1 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon minced ginger
1 teaspoon sambal oelek

INSTRUCTIONS
In a bowl, combine the cabbage, radish, carrots, scallions, and cilantro. Whisk together the ingredients for the sauce and pour over the vegetable mixture. Allow to sit while making the noodles.
Bring a pot of water to a boil, add noodles, turn off heat and let noodles cook for 5 or so minutes, just until the noodles are tender. Drain and rinse until cold water.
Add noodles and sesame seeds to the bowl with the vegetable mixture and toss until everything is well combined. Serve with extra sesame seeds, scallion greens, and extra tamari.

Variations

The vegetables are second to the sauce and noodles (because it could be a meal without the vegetables, but who would want that?) The bite from the radish and the heft from the cabbage but those could easily be swapped for seasonal equivalents. This cold noodle bowl is perfect to pack up for lunch when you might not have a cooler or refrigerator.

GREENS: Depending on the time of year, kale or Swiss chard would work well in place of the cabbage- use a green that will still have a bit of crisp when dressed. Both of these options are great during the summer months.

PEPPERS/CHILIS: Thinly sliced red peppers or a type of red chili would be great in place of the sambal oelek. The cold salad is a nice balance to a bit of spiciness.

GLUTEN FREE: Try 100% buckwheat soba noodles or brown rice noodles if you’re looking to make this dish gluten free.