Vegan Poke Soba Salad
What You Will Need
Ingredients
- 3 cups beets, cut into ½” cubes (washed, rough ends trimmed, no need to peel)
- 1 cup water
- ½ tsp. sea salt
- 2–3 scallions, chopped
- 1/4 cup cilantro, chopped
- 2 Tbsp. toasted sesame seeds
- shredded nori, for sprinkle
- cooked soba noodles, cooked rice, or greens, for serving
Marinade
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 1/2 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 1/2 tsp. grated ginger
- 2 tsp. lime
- 2–3 tsp. maple syrup (adjust to taste)
- 1/4 tsp. chili flakes (optional)
Made with
Lee Kum Kee products
How to make it
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Place beet cubes in a pot with the water and salt. Simmer on low heat for 15-20 minutes until easily forked and tender. Remove beets from heat and drain off any remaining water and place in a bowl.
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While the beets are simmering, whisk together the marinade. Mix beets with poke marinade while still warm. Set aside to cool for a few minutes before adding scallions and cilantro.
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Toss and refrigerate beets until ready to serve. Taste, season with salt and pepper if you like and adjust sweetness. Top with sesame seeds and seaweed just before serving.
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Serve over soba noodles, rice, or greens with any or all of the following: avocado, radish, cucumber, carrots, snap peas, edamame, sprouts, nuts or seeds, seaweed. Enjoy!
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