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Recipe Vegan Poke Soba Salad

Vegan Poke Soba Salad

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    20 mins

30 minutes Vegetarian Asian Food Vegetable Rice or Noodle Breakfast Lunch Salad Easy Recipes

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

Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar

How to make it

  1. 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.
  2. 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.
  3. 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.
  4. 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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