In this affordable dinner recipe, avocado and Asian seasonings provide a refreshing twist to produce staples like carrots, cabbage and Brussels sprouts.
This recipe comes to us from the Natural Gourmet Center.
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In a small bowl, whisk together tahini, water, sesame oil, shoyu, vinegar, salt and pepper.
Cook soba noodles according to the package directions until al dente, then immediately plunge them into a bowl of ice water to chill. Drain and set aside.
In a large bowl, toss Brussels sprouts, carrots, avocado and cabbage with half of dressing. Add cold noodles and remaining dressing and toss salad together.
Serve salad garnished with cilantro and sesame seeds.
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