cold noodle salad

Perhaps this is a little inappropriate for January, prescription but I live in Miami and it’s 80 degrees outside, website like this so I’m going to post a recipe for a cold salad. Maybe you can get to it in April or May.

This is my interpretation of Heidi’s Otsu. Her recipe calls for cucumber, more olive oil, and different quantities of vinegar and soy. Hers is fabulous, but I wanted a little less olive oil and soy sauce and I didn’t have cucumbers on hand. I also added some cashews for more crunch. I suspect adding 2 tbsp. of all natural chunky peanut butter would be delicious as well.

Cold Noodle Salad

Dressing:
2 tbsp. Toasted Sesame Oil
1 tbsp. Olive Oil
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
Zest of a lemon
1 tbsp. lemon juice
1 tbsp. honey
1 tsp. cayenne or chili powder
pinch of dried ginger (or fresh if you’ve got it)
pinch of salt

Salad:
1 package Soba noodles, cooked al dente
4-5 green onions, sliced
1 package tofu, pan-fried
2 handfuls chopped cilantro
1 handful of cashews

Whisk together the ingredients for the dressing and toss with the ingredients for the salad. Easy dinner!