Summer Chopped Salad w/ Soba Noodles

Ingredients

1 red bell pepper, diced into ½ in. pieces
1 carrot, sliced thinly on a mandoline
4 green onions, white parts & 1 inch of the green, cut on the bias
1 c. shelled edamame
1 cucumber, seeded and sliced into ½ in. half moons (~1 ½ c.)
8-10 green beans, blanched and cut into 1 inch pieces
1/3 c. cashews
1 ½ bundles soba noodles, boiled and blanched according to package directions

Salad dressing
1 1/2 t. fresh ginger, minced
1 1/2 t. red onion, finely diced
1 1/2 t. fresh rosemary, coarsely chopped
2 T. soy sauce
1 T. honey
3 T. seasoned rice vinegar
1 1/2 T. fresh lime juice
½ t. sriracha
1/2 cup canola oil

Methods

• 1 package extra firm tofu, sliced into cubes (if desired)
• In a blender, whiz together ginger through sriracha. With the blender running, pour the canola oil in a stream, until emulsified.
• Bring a small pot of water to a boil and cook noodles according to package directions. Drain and rinse the noodles under cold water. Set aside to drain.
• In a large bowl, combine red bell pepper, carrots, green onions, edamame, cucumber and green beans. Add 1/3 c. of dressing and toss to coat.
• In a medium bowl, toss together cooled soba noodles and ¼ c. of dressing to coat.

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