Phytosalad

Step 1 · Divide the Noodles

Divide soba noodles between 2 large plates.

• 2 cupsSoba Noodles, cooked

Step 2 · Add Napa Cabbage

Top each with equal amounts of napa cabbage.

• 2 cupsNapa Cabbage, lightly packed, shredded

Step 3 · Scatter Edamame and Tomatoes

Scatter edamame and sun-dried tomatoes over top.

• 6 tbspEdamame, thawed, rinsed, and drained
• ¼ cupSun-dried Tomatoes, thinly sliced

Step 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.

• 4 cupsSprouts and Microgreens, mixed, long-stemmed
• ¼ cupMint, thinly sliced, fresh

Step 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.

• ×2Lime, wedges
• ×2Lemon, wedges

Step 6 · Top with Nuts and Flowers

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

• ¼ cupMixed Nuts
• ¼ cupCrispy Onions
• 2 tbspEdible Flowers, mixed

Step 7 · Serve with Dressing

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