NUTRITION

SERVINGS

INGREDIENTS

2.5 cup shelled edamame

1.5 oz dry soba noodles

5 tbsp hemp hearts

1 medium english cucumber

2 large carrots

1 tbsp toasted sesame oil

2 tbsp rice vinegar

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

2 whole green onions

1 tsp black sesame seeds

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles according to package directions, then drain and rinse under cold water until chilled.

• 2

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

• 3

  Thaw the shelled edamame by rinsing under warm water or steaming briefly until tender.

• 4

  In a small bowl, whisk together the toasted sesame oil, rice vinegar, tamari, grated fresh ginger, minced garlic, and red pepper flakes.

• 5

  In a large mixing bowl, combine the chilled soba noodles, cucumber ribbons, carrot ribbons, edamame, and hemp hearts.

• 6

  Pour the dressing over the salad and toss gently to coat all ingredients evenly.

• 7

  Divide the salad into bowls and garnish with sliced green onions and black sesame seeds before serving.