pasta · Uncategorized · vegetarian

Fresh Salad

ATTENTION. YOU NEED TO MAKE THIS SALAD. It will knock your socks off. I was inspired by an article I read about the founder of “Fresh” vegetarian restaurants. I made my own version of the ‘Phytosalad’ and ‘3-6-9′ dressing. Here is the link!

For the salad I used cooked soba noodles, shredded nappa cabbage, chopped sundried tomatoes, sprouts, green onion, avocado, pumpkin seeds, lime and basil.  I marinated tofu (cut into triangles) for 1 hour(you could do this overnight too) in 1 cup water, half cup soy sauce, slash of orange juice, dash or cumin, garlic power and generous squeeze of sriracha. Pan fry it with a bit of oil for about 3 minutes on each side until it gets nice and golden

For the dressing I blended 2 cloves garlic, half green onion, ½ cup olive oil, ¼ cup lemon juice, dash of rice wine vinegar, spoonful peanut butter, 1 TBSP peanut oil and dash soy sauce.

Put the soba noodles down first and top with the cabbage and other ingredients. Nestle the tofu and avocado on the side and drizzle dressing over the entire thing. I’m not even exaggerating a little bit when I tell you think is one of the best salads I’ve ever eaten. It tastes like something you would order at Fresh but dare I say BETTER. Every ingredient danced together so beautifully. The tofu was so flavourful I couldn’t believe I was the one who made it! Also, where have soba noodles been my whole life??? They have this earth, nutty flavour and cook up in 4 minutes. You serve them cold FYI. Read the original recipes if you need more in-depth intsructions but I’d use my variation of ingredients if I were you. It was perfect.

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