Sesame Soba Salad

This salad, like most recipes is great with many different vegetables and herbs. Fresh jicama, celery or fennel, cilantro and basil, peanuts and even baked tofu.

ingredients

Salad Ingredients:
2 bundles soba noodles (2 Cups C. Cooked)
1 1/2 cups dried arame (seaweed)
3 C. chopped flavorful greens-- mustard, sorrel, others
1 small cucumber, chopped
1 red pepper, chopped
2 carrots, matchstick cut
2 scallions, sliced
Dressing Ingredients:
1/4 cup tahini butter
1/4 cup + 2 Tbsp Braggs Liquid Aminos
3 Tbsp reserved arame soak water
2 Tbsp toasted sesame oil
2 Tbsp lime juice
1 Tbsp grated ginger
1 Tbsp toasted sesame seeds*
Optional (1 t minced ginger)

directions

1
Cook soba noodles according to package. Use noodle cook water to hydrate arame. Pour enough hot cook water to cover arame. Strain when tender. Still save soak water for dressing or other dishes in the kitchen.
2
Meanwhile, prep and cut vegetables. Set aside. In a small bowl combine dressing ingredients until smooth. Toast sesame seeds if using. In a large bowl, toss together noodles, arame, vegetables, and dressing. Serve over a bed of spring mix and with a side of mung bean pancakes (or with other side).
3
*Toast sesame seeds in a skillet over medium heat for about 5-7 minutes until golden and/or taste nutty.

Source: Amber