Ingredients
280g* edamame beans (frozen)
140g soba noodles (measured dry)
1/2 of a small red cabbage, shredded (about 200g)
1 red pepper, sliced into thin strips
2 small carrots, peeled and sliced
1 small cucumber, diced
5 green onions, chopped
Handful of cilantro (optional)

Thai-style peanut sauce
75g peanut butter
45ml soy sauce
15ml rice vinegar
1.5 teaspoons sesame oil
35ml maple syrup
35ml lime juice
20g grated ginger
1 clove of garlic, minced
2 teaspoons white miso paste
Pinch of red pepper flakes, to taste
20 ml cold water
Handful of toasted peanuts

*I followed the measurements in g and ml when I made this salad for the first time. When I make it again, I’ll convert to cups and teaspoons for easy reference and update this post.

Instructions
Cook the edamame and soba noodles according to the instructions on the package. Then rinse in cold water and set aside. Next, prepare veggies and combine them in a large bowl.

To make the dressing, add all ingredients (except water) to a small bowl and stir well. Add water a bit at a time until the dressing reaches a pourable consistency.

To assemble, add the drained noodles and edamame to the chopped veggie bowl. Add the peanut dressing, and toss until everything is well combined. Garnish with cilantro and peanuts on top.

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Recipe adapted from Steph Blackwell’s email newsletter.