Soba Noodle Salad

Ingredients

• 0.3 cup creamy almond butter 
• 3 tablespoons sesame seed black
• 1  hothouse cucumber peeled halved lengthwise sliced into 1/4-inch-thick half-moon shapes
• 1.5 inch ginger fresh peeled coarsely chopped
• 3  green onions thinly sliced
• 1.5 tablespoons honey 
• 6 servings kosher salt 
• 3 tablespoons juice of lime fresh
• 1.5 pound napa cabbage shredded cored
• 3 tablespoons olive oil extra-virgin
• 1  bell pepper red cored seeded thinly sliced
• 2 tablespoons sesame oil 
• 1 cup slivered almonds toasted
• 8 ounces buckwheat soba noodles dried
• 0.3 cup soya sauce 
• 2 teaspoons wasabi paste 

Equipment

• bowl
• pot
• blender

Directions

1. Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
2. Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
3. Pour the dressing over the noodles.
4. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated.
5. Garnish with sesame seeds and serve.