Food is my language. There is no doubt about that in my mind. Those that know me know that this statement to be true. My love of food is not so much about eating as it is feeding. I love feeding those that I value. I continuously find ways to delight people with food. My adventures in cooking for loved ones has led me to one conclusion. This spaghetti in garlic oil embodies my mantra.
Soba noodle is one of those foods that I actually prefer eating cold. Made from buckwheat, soba noodles is amazing because it has a lot more flavor that the regular wheat noodles. This makes it the perfect item to use in a salad that I intend to park for lunch. Making this Vegan Soba Noodles Salad is very easy. It just takes mixing a bunch of vegetables together with dressing.
If there is one tip I can give about this recipe, it is to hold the dressing until you are ready to eat the salad. Don’t get me wrong. The Vegan Soba Noodle Salad is not finicky. It can definitely handle sitting in dressing in the fridge. In fact, I love how the carrots get marinade with the dressing when I mix it in before storing. It is just that the salad lasts longer without the dressing.
By the way, the dressing on this Vegan Soba noodles salad is versatile. I can see myself using this to make a carrot and cilantro salad with cashew nuts on those days when I want something easier. The ginger works so well with the chili flakes to create a very subtle heat that balances all the sweetness in the salad.
The other thing I should is that it is not necessary to use soba noodles in this salad. Find yourself a noodle that you enjoy eating in a salad and use that as a substitute. I can imagine myself making this with glass noodles or even pasta.