Cold Soba Noodle, Veggie Salad with Curried Coconut Dressing

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium saucepan about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat.

Step 2

While water it heating. Zest and juice limes into a small bowl. Add coconut milk, curry powder, and salt. Whisk to combine the dressing and set aside.

Step 3

Once the water in the saucepan is boiling, add the noodles and edamame. Cook noodles according to package directions, about 5 minutes. Once done, drain and rinse thoroughly under cold water.

Step 4

Meanwhile, halve capsicum crosswise, then slice into thin strips. Trim and halve cucumber lengthwise, then cut crosswise into thin half-moons. Pull coriander leaves off the stems and discard. Finely chop the leaves Combine all in a large bowl.

Step 5

Add noodles, edamame, and cabbage to the bowl. Toss to combine the salad.

Step 6

To serve divide salad between 4 bowls and drizzle dressing over salad and sprinkle with peanuts.