Zucchini & Soba Salad with Herby Dressing
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Serves: 3 large, 4 small servings
 
Ingredients
  • 3 medium zucchini, spiralized or shaved into noodles with a veggie peeler
  • 1 tablespoon olive oil
  • 1 bundle of soba noodles
  • about a cup or so of finely shredded red cabbage
  • 1 red bell pepper, thinly sliced
  • 2 scallions, finely chopped
  • a small bundle of mint, leaves removed from stems
  • ½ a medium bunch of cilantro, stems trimmed a bit if woody/dirty
  • 1 clove of garlic, smashed with the flat of your knife and peeled
  • ⅓ cup olive oil
  • juice of one lemon
  • salt and pepper
  • 1 jalapeño, seeds and membranes removed (or left in, as you like it)
Instructions
  1. First make the dressing. Put the mint, cilantro, garlic, olive oil, lemon juice, jalapeño, and a good grind of salt and pepper into a beaker and blend with your immersion blender. Alternately, blend in a food processor or regular blender, but you will have to do more pausing and scraping down with those. Taste, smile, and set aside.
  2. Bring a medium pot of salted water to the boil, add the soba, and cook for 4 minutes. Drain and rinse the noodles in cold water.
  3. Add a tablespoon of olive oil to a large skillet and heat over medium high flame. Add the zucchini noodles and cook for no more than 2 minutes, or just until the zucchini starts to soften.
  4. Add the soba and zucchini to a large bowl. Add ⅔ of the dressing and toss to coat. Add the red pepper, the cabbage, and the scallions. Toss, then add the remaining dressing. Garnish with any stray mint or cilantro leaves, and enjoy.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/zucchini-soba-salad-with-herby-dressing/