Soba Noodle Salad with Nut Butter Lime Dressing

Soba Noodle Salad

8 ounces buckwheat soba noodles

1 head of baby broccoli and/or large cucumber, cut into bite-sized pieces

1 ½ cups steamed and shelled edamame

3 large carrots, peeled and shaved into ribbons

½ cup finely chopped fresh Thai basil or cilantro

1 bunch scallions, sliced

Nut Butter Lime Dressing

1/3 cup nut butter

2 Tbs fresh lime juice

1 Tbs coconut aminos or tamari

1 date, soaked in hot water for 15 min and then drained

2- inch piece fresh ginger, grated or finely minced

1/2 teaspoon crushed red pepper flakes, optional

1/2 cup water

Optional additions:

Sesame seeds

Peanuts, chopped

Marinated and steamed tempeh

Sautéed tofu

Bring medium sized pot of water to boil and cook soba noodles about 4-5 min or until just tender. Drain and rinse thoroughly under cold water. Place noodles in large bowl. Add the rest of ingredients to the bowl.

Place all the dressing ingredients in blender or small food processor and blend until smooth. Add extra water until desired consistency is achieved. Pour on top of salad and toss to combine.

May serve at room temperature or chilled.