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Chopped Collard Greens and Soba Noodle Salad
A cold preparation of our Chopped Collard Greens in an Asian inspired, hearty and healthy, Soba Noodle salad.
Salad
4 C Ready-Set-Serve Chopped Collard Greens
1/2 C Markon First Crop Carrots, julienned
1/2 C Markon First Crop Red Bell Peppers, julienned
1/4 C English Cucumbers, julienned
8 each Ready-Set-Serve Washed & Trimmed Green Onions, sliced thin
1/4 C Ready-Set-Serve Washed & Trimmed Cilantro
12 oz. cooked buckwheat/soba noodles
1 T sesame seeds, toasted
Dressing
6 oz. rice wine vinegar
1 tsp. maple syrup
2 T ginger, grated
2 T tamari or soy sauce
2 tsp. sambal/chili garlic paste
1 T sesame oil
1/4 C canola oil
2 T creamy peanut butter
3 T water
Cook soba noodles according to directions on package and cool.
Using a blender, add rice wine vinegar, tamari, maple syrup, sambal, ginger, sesame oil, and peanut butter. Blend, adding water, and then slowly add canola oil to incorporate. Set aside.
In a bowl, combine chopped collard greens, vegetables, and noodles. Reserve green onions. Toss with dressing and mound on plate. Top with green onions and sesame seeds.
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