Hummus Noodle Salad Recipe

Hummus Noodle Salad Recipe

  • 1 (8 ounce) package dried soba noodles
  • 1 cup frozen shelled edamame
  • 3/4 teaspoon salt, divided
  • 1/2 cup spicy hummus
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon liquid aminos (such as Bragg®)
  • 1 tablespoon finely chopped cilantro, or to taste (optional)
  • 1 teaspoon minced garlic, or to taste (optional)
  • 1 cup shredded cabbage
  • 1/2 cup chopped roasted cashews
  • 1 tablespoon sesame seeds, or to taste
  1. Bring a large pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain and let cool.
  2. Bring a small pot of water to a boil; add edamame and 1/2 teaspoon salt. Cook, stirring occasionally, until edamame turn bright green, about 5 minutes. Drain and rinse with cold running water.
  3. Whisk remaining 1/4 teaspoon salt, hummus, rice vinegar, olive oil, liquid aminos, cilantro, and garlic together in a large bowl. Add soba noodles, edamame, cabbage, and cashews; toss to coat with hummus mixture. Garnish with sesame seeds.
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