Cold Soba Noodle Slaw with Green Goddess Dressing

• Produce

  • 1 cup Carrots
  • 2 tbsp Chives, Fresh
  • 1 cup Edamame, frozen
  • 1 clove Garlic
  • 1/4 cup Green onion
  • 1/4 cup Parsley, fresh
  • 2 cups Red cabbage
  • 1/2 cup Snow peas
  • 2 tbsp Tarragon, fresh

• Canned Goods

  • 1 tsp Anchovy paste

• Condiments

  • 1 tsp Dijon mustard
  • 1 Goddess dressing, green
  • 1/4 cup Lemon juice

• Pasta & Grains

  • 4 oz Soba noodles

• Baking & Spices

  • 1/2 Red pepper, sweet
  • 1/2 tsp Salt
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1/3 cup Olive oil, light

• Nuts & Seeds

  • 1/3 cup Nutiva organic coconut manna

• Dairy

  • 1/4 cup Plain 2% greek yogurt

• Deli

  • 1 Salad

Found on kitchen.nutiva.com

Description

Ingredients

• Salad
• 4 oz soba noodles
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup frozen shelled edamame, thawed and drained
• ½ cup snow peas, trimmed and thinly sliced
• ½ sweet red pepper, thinly sliced
• ¼ cup thinly sliced green onion
• 2 tbsp sesame seeds, toasted
• Green Goddess Dressing
• ⅓ cup Nutiva® Organic Coconut Manna
• ¼ cup plain 2% Greek yogurt
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh tarragon
• 1 tsp anchovy paste
• 1 tsp Dijon mustard
• 1 clove garlic
• ½ tsp salt
• ⅓ cup light olive oil
• ¼ cup lemon juice

Directions

• In saucepan of boiling water, cook noodles according to package directions. Drain and rinse under cold water; drain well.
• In large bowl, combine noodles, cabbage, carrots, edamame, snow peas, red pepper and green onion.
• Green Goddess Dressing: In food processor or blender, purée coconut manna, yogurt, parsley, chives, tarragon, anchovy paste, mustard, garlic and salt until smooth. With machine running, add olive oil and lemon juice; toss with noodle mixture. Sprinkle with sesame seeds.
• Tip: Salad can be made ahead, covered and refrigerated for up to one day.