Sesame noodles with cabbage and carrot

Serves 4

• 8 ounces soba noodles or spaghetti noodles of choice*

• 1/4 cup raw sesame seeds

• 1/4 cup tamari

• 1/4 cup toasted sesame oil

• 2 tbs lime juice (about 1 medium lime)

• 1 tsp grated fresh ginger

• 2 cloves garlic, pressed or minced

• 1/2 tsp red pepper flakes, to taste (scale back or omit if sensitive to spice)

• 2 1/2 cups thinly sliced cabbage (about 10 ounces or ¼th medium cabbage)

• 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 1/2 cups)

• 1 bunch green onions, chopped

• 1/2 cup chopped cilantro

Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.

Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.

In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.

To assemble, add the cabbage, carrots, green onions, and cilantro to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.

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