Name: Cold Soba Noodle, Edamame & Veggie Salad with Curried Coconut Dressing
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 3 cups edamame; 1 ½ English cucumbers; 3 limes; 1 ½ red bell peppers; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 1 ½ (283 g) bags shredded carrots; 425 g soba (buckwheat) noodles; brown sugar; curry powder; salt

Cold Soba Noodle, Edamame & Veggie Salad with Curried Coconut DressingCold Soba Noodle, Edamame & Veggie Salad with Curried Coconut Dressing — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

3 cups edamame

1 ½ English cucumbers

3 limes

1 ½ red bell peppers

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

1 ½ (283 g) bags shredded carrots

425 g soba (buckwheat) noodles

brown sugar

curry powder

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Zest and juice limes into a small bowl. Add coconut milk, sugar, curry powder, and salt; whisk to combine the dressing and set aside.

Once the water in the pot is boiling, add the noodles and edamame; cook noodles according to package directions, about 5 minutes. Once done, drain and rinse thoroughly under cold water.

Meanwhile, trim, seed, and halve bell peppers crosswise, then slice into thin strips. Place in a large bowl.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the bell pepper.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Add noodles, edamame, cabbage, and carrots to the bowl; toss to combine the salad.

To serve, divide salad between plates or bowls; drizzle with dressing and enjoy. Enjoy!

Open this recipe in Flambette