Summer soba noodle salad

This summer soba noodle salad recipe comes from Gabriella Meyer, chef and managing partner at Harvest Community Foods in Vancouver. It serves two and combines chilled soba noodles with shredded cabbage, mixed summer vegetables, salad greens, and a protein such as roasted chicken thighs or firm tofu. To prepare it, cook the soba noodles, cool them under cold water, and set them aside. Slice the cabbage, chop the vegetables, and add the cooked protein. Everything is tossed with a sesameginger dressing made with red wine vinegar, maple syrup, soy sauce, sesame oil, neutral oil, ginger, and salt. The recipe notes that the noodles can be made ahead of time. If they are not being used right away, adding a little dressing or oil helps prevent them from sticking together.