Phytosalad
  • Dinner

Phytosalad

Phyto is the Latin word for “plant,” and seems perfect to describe this salad, which contains plants in all forms. The soba noodles ground the salad and make it satisfying enough to be a meal on its own.

2 servings

~15 min

Ingredients

  • Soba Noodles, cooked2 cups
  • Napa Cabbage, lightly packed, shredded2 cups
  • Edamame, thawed, rinsed, and drained6 tbsp
  • Sun-dried Tomatoes, thinly sliced¼ cup
  • Sprouts and Microgreens, mixed, long-stemmed4 cups
  • Mint, thinly sliced, fresh¼ cup
  • Marinated Tofu Steaks, cooked×4
  • Lime, wedges×2
  • Lemon, wedges×2
  • Mixed Nuts¼ cup
  • Crispy Onions¼ cup
  • Edible Flowers, mixed2 tbsp
  • 3-6-9 Dressing1 cup

Instructions

  1. Divide the Noodles

    Divide soba noodles between 2 large plates.

  2. Add Napa Cabbage

    Top each with equal amounts of napa cabbage.

  3. Scatter Edamame and Tomatoes

    Scatter edamame and sun-dried tomatoes over top.

  4. Add Sprouts and Mint

    Fluff up sprouts and microgreens and place an even amount on top of each plate, in a high pile. Scatter mint over top.

  5. Arrange Tofu and Citrus

    Arrange 2 tofu steaks on one side of each plate, and the lime and lemon wedges on the other side.

  6. Top with Nuts and Flowers

    Top salads with mixed nuts, crispy onions, and edible flowers.

  7. Serve with Dressing

    Serve with dressing in a small bowl or ramekin on the side.

Start Cooking