Peanut-free Spicy Thai Salad


1/2 cup sesame tahini
2 Tbsps. miso paste
2 Tbsps. Sriracha sauce
2 Tbsps. Worcestershire sauce
1 Tbsp. olive oil
1/3 cup low-sodium vegetable broth
2 Tbsps. lemon juice
1 Tbsp. garlic, minced
1 Tbsp. fresh ginger, peeled and minced


1 lb. buckwheat (soba) noodles
2 cups napa cabbage, thinly sliced
1/2 cup carrots, shredded
1 cup bean sprouts
1 cup cucumber, peeled and diced
1 bunch scallions
1/4 cup sunflower seeds, shelled and lightly toasted
1 lime, cut into six wedges


Place all ingredients in a blender or food processor and blend until pureed.

Add additional vegetable broth to adjust the consistency of the dressing so it's thick, but will coat the noodles evenly.


Cook the soba noodles according to package directions

Meanwhile, place the cabbage, carrots, bean sprouts and cucumber in a large serving bowl. Toss with half of the dressing.

When the noodles are cooked, strain and coat them with the rest of the dressing.

Place the warm dressed noodles on top of the cabbage mixture and garnish with the scallions and sunflower seeds.

Serve warm or chilled with lime wedge.

Yield: 6 servings

Nutritional information
Per serving: 413.4 calories, 11.8g total fat, 16g protein, 68.9g carbohydrate, 4.1g dietary fiber, 929mg sodium