Asian Cucumber Carrot Ribbon Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Asian Cucumber Carrot Ribbon Salad

YOUR SOLIN GENERATED RECIPE

Asian Cucumber Carrot Ribbon Salad

Sautéed seitan and chilled soba noodles tossed with crisp cucumber and carrot ribbons in a savory almond-ginger dressing for a vibrant crunch.

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NUTRITION

574kcal
Protein
59.5g
Fat
17.4g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

6 oz seitan strips

0.5 oz soba noodles

1 medium cucumber

2 large carrots

2 tsp almond butter

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

1 tsp sriracha

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the soba noodles for 4-5 minutes until tender, then drain and rinse thoroughly with cold water.

  • 2

    Use a vegetable peeler to shave the cucumber and carrots into long, thin ribbons, stopping when you reach the watery core of the cucumber.

  • 3

    In a small bowl, whisk together the almond butter, tamari, rice vinegar, grated fresh ginger, minced garlic, and sriracha until the dressing is smooth.

  • 4

    Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sauté the seitan strips for 5-6 minutes until they are golden brown and crispy.

  • 5

    In a large mixing bowl, combine the chilled noodles, vegetable ribbons, and sautéed seitan, then toss with the almond-ginger dressing until evenly coated.

Asian Cucumber Carrot Ribbon Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Asian Cucumber Carrot Ribbon Salad

YOUR SOLIN GENERATED RECIPE

Asian Cucumber Carrot Ribbon Salad

Sautéed seitan and chilled soba noodles tossed with crisp cucumber and carrot ribbons in a savory almond-ginger dressing for a vibrant crunch.

NUTRITION

574kcal
Protein
59.5g
Fat
17.4g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

6 oz seitan strips

0.5 oz soba noodles

1 medium cucumber

2 large carrots

2 tsp almond butter

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

1 tsp sriracha

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the soba noodles for 4-5 minutes until tender, then drain and rinse thoroughly with cold water.

  • 2

    Use a vegetable peeler to shave the cucumber and carrots into long, thin ribbons, stopping when you reach the watery core of the cucumber.

  • 3

    In a small bowl, whisk together the almond butter, tamari, rice vinegar, grated fresh ginger, minced garlic, and sriracha until the dressing is smooth.

  • 4

    Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sauté the seitan strips for 5-6 minutes until they are golden brown and crispy.

  • 5

    In a large mixing bowl, combine the chilled noodles, vegetable ribbons, and sautéed seitan, then toss with the almond-ginger dressing until evenly coated.