organic veggie soba salad with peanut lime dressing

Howdy Loves, happy Tuesday to ya! Before I jump in and give the yummy recipe for this organic soba salad, let me give you a quick weekend update on my progress with the 10lbs in 30 days. Drum…roll…please; as of Sunday morning I am officially down 7lbs lighter and really getting excited to get back to my optimum weight. I can’t even tell you how amazing Sara’s program is. It’s working and I feel fantastic. It takes a lot of self-discipline, but with Sara there to keep us on track and motivated we are collectively loosing the weight and kicking our own butts with daily workouts. Cool beans…right

RECIPE:

1 package of organic buckwheat soba noodles
1 organic cucumber
1 head of organic Napa cabbage
1 cup cooked edamame
2 cups chopped raw organic broccoli
2 Tablespoons of toasted sesame seeds

DRESSING:
¼ Cup soy sauce
2 Tablespoons sesame oil
3 Tablespoons organic olive oil
1 Tablespoon of rice vinegar
4 Limes juiced
1 teaspoon grated ginger
1/3 Cup organic peanut butter
2 Tablespoons organic honey

DIRECTIONS:

Cook the soba noodles in water with a little salt and olive oil. Soba noodles cook fast, about 3 minutes, so test and rinse in cold water when the noodles are done and set aside. Chop the cabbage, broccoli and cucumber. If the edamame are frozen, cook those in the microwave for about 3 minutes with a little bit of water, drain and set aside. Blend all the ingredients for the dressing together. In a large bowl, combine all the chopped veggies and add the soba noodles. Pour on the dressing and toss to incorporate. Garnish with toasted sesame seeds and enjoy! The salad last for several, but is definitely one of those salads that tastes even better the next day.