Earl Grey has citrusy tannins that really add to crispy cabbage, sweet bell pepper, raw carrot ribbons and caramelized onions for a tasty, chilled salad.
Serves 6-8
Earl Grey Dressing
1/3 c. Earl Grey tea brewed and cooled
1/2 t. toasted sesame oil
2 1/2 t maple syrup
1/4 t salt
3 t apple cider vinegar with mother (like Braggs)
2 small cloves fresh ginger minced
2 t good extra virgin olive oil
1 t Sriracha or to taste
Whisk together the tea, sesame oil, maple syrup, salt, vinegar, garlic, ginger, oil and Sriracha. Set aside.
Soba Noodle Salad
1 t olive oil
1 small red onion thinly sliced (3/4c.)
2 carrots grated into ribbons (2 c.)
1/2 red bell pepper, seeded and sliced into matchsticks
1/4 head purple cabbage, thin slice and separated into ribbons (2 c.)
3 oranges, cut into segments with pith removed (1 1/2c)
1/2 c parsley chopped fine
1 T sesame seeds
8 oz soba noodles
Drizzle oil into medium pan set over low heat and swirl to coat. Saute the onion until caramelized, 10 minutes. Toss the onion, carrot, bell pepper, cabbage, oranges, parsley and sesame seeds in a large bowl.
Put a 1-quart saucepan two-thirds full of water over medium heat. When boiling, add noodles and cook according to package directions. Drain and run immediately under cold water to cool. Add drained noodles to the salad and add dressing to coat. This salad is better the next day if you can wait!