Soba Noodle Salad
[Vegan, Gluten Free]

For the Soba Noodle Salad:

• 1 package (12.8 ounces/363 g) soba noodles
• 1 cup (250 mL) shredded purple cabbage
• 1 cup (250 mL) shredded romaine lettuce or savoy cabbage
• 1 cup (250 mL) cooked shelled edamame
• 1 cup (250 mL) diced English cucumber
• 1 cup (250 mL) thinly sliced red, orange, or yellow sweet pepper
• 1/2 cup (125 mL) shredded peeled carrots
• 1/2 cup (125 mL) roughly chopped fresh cilantro
• 1/2 cup (125 mL) thinly sliced green onions (white and light green parts only)
• 1/4 cup (60 mL) sesame seeds lime wedges, for serving

For the Wafu-Inspired Dressing:

• 3 tablespoons (45 mL) vegan mayonnaise
• 2 tablespoons (30 mL) soy sauce
• 2 tablespoons (30 mL) unseasoned rice vinegar
• 1 tablespoon (15 mL) sesame oil
• 1 tablespoon (15 mL) fresh lime juice 1 tablespoon (15 mL) sugar
• 1 tablespoon (15 mL) grated yellow onion or white onion
• 1 tablespoon (15 mL) grated peeled fresh ginger