Serves 6
1/4 cup shredded Napa cabbage
1/4 cup julienned carrots
1/4 cup julienned jicama
1/4 cup diagonally-cut snow peas
2 tablespoons julienned red pepper
2 tablespoons julienned yellow pepper
Soy Ginger Vinaigrette (recipe below)
5 cups cooked soba noodles (see note)
1/2 cup sunflower sprouts
In a large bowl, combine the cabbage, carrots, jicama, snow peas, red pepper and yellow pepper. Toss with the Soy Ginger Vinaigrette to taste. In a separate bowl, toss the soba noodles with additional Soy Ginger Vinaigrette to taste. To serve, arrange the noodles on plates or a platter. Top with the cabbage mixture and sunflower sprouts.
Note
Soba noodles are available at Asian groceries and specialty food stores either fresh or dried. Since they’ll be different, refer to package directions for cooking times and yields.