Vegan Soba Noodle Salad with Creamy Sesame Dressing

For the salad:

• 1 cup frozen edamame (shelled)
• 1/3 cup pistachios
• 1/3 cup walnuts
• 6 oz soba noodles
• 3 cups napa cabbage, thinly sliced
• 1/3 cup sun-dried tomatoes, thinly sliced
• 1/3 cup mint, thinly sliced

For the dressing:

• 1/3 cup tahini
• 1 clove garlic, chopped
• 1/4 cup extra virgin olive oil
• 2 tsp toasted sesame oil
• 2 tbsp lemon juice
• 2 tbsps low sodium tamari (or soy sauce)
• 2 tsp maple syrup
• 1 tbsp nutritional yeast
• 6-8 tbsps water, as needed to thin

For the salad: 

1. Cook the edamame according to package directions and set aside.
2. Meanwhile, toast the pistachios and walnuts in the oven (or toaster oven) at 350ºF for eight to ten minutes, until lightly browned. Chop and set aside.
3. Cook the soba noodles according to package directions and rinse well in cold water and set aside in a large salad bowl.
4. Add the edamame, napa cabbage and sun-dried tomatoes to the bowl with the soba noodles. Add about half the dressing and toss well to combine.
5. Add the chopped nuts and more dressing as needed and toss again. Garnish with fresh mint. Serve and enjoy!

For the dressing:

1. Combine all ingredients into a blender, starting with the lower amount of water and adding more as needed to thin.