Cauliflower Soba Noodle Salad
This soba noodle salad with roasted cauliflower, kale, radishes and a spicy almond crunch with a scallion-sesame dressing is the perfect healthy vegan lunch. This easy-to-make salad leaves you satisfied for a long time and will probably become one of your recipes on repeat. The spicy almond crunch is made with tamari, maple syrup and chilli flakes. It's the ideal addition to most salad recipes to give it more spice, crunch and texture.
Servings: 4
Ingredients
- 2 bundles soba noodles
- 1 cauliflower chopped into florets
- 1 bunch kale stems removed, finely chopped
- 1 handful radishes thinly sliced
- 1 handful fresh cilantro leaves
- 2 tbsp olive oil
For the almond crunch:
- 1 cup almonds
- 2 tbsp tamari or soy sauce
- 4 tbsp maple syrup
- chilli flakes
For the dressing:
- 1 tbsp grated ginger
- 1/4 cup scallions finely diced
- 2 tsp Sriracha chilli sauce
- 4 tbsp tamari or soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tsp agave
Instructions
- Prepare the soba noodles according to package instructions. Rinse well and coat with a bit of sesame oil to avoid them sticking together.
- Massage the cauliflower florets with olive oil and roast in the oven at 395 degrees F / 200 C until soft and lightly browned on the edges (about 25 minutes).
- For the almond crunch coat your almonds with tamari, maple syrup, and chilli. Cook in the pan until it bubbles. The almonds will start sticking together. Remove from the pan and let cool. Once it has hardened up, chop into chunks.
- For the dressing simply mix all ingredients. Assemble the salad with the soba noodles as a base. Top with cauliflower, kale, cilantro, radishes and the almond crunch. Mix well with the dressing and enjoy immediately!