Ponzu salad

For Yael's going-away picnic, several of the things she likes: sweet, sour, salty, and sesame seeds. Also nutritious and cold, all good things for a picnic on a quite hot day. The carrots were a bit flopsy but that actually was a good thing because it brought their flexibility closer to that of the cabbage and tofu.

handful buckwheat soba noodles, broken in half and cooked
1/4 head green cabbage, thinly sliced
4 small carrots, peeled and cut into strips/matchsticks
1 block braised tofu, cut into strips/matchsticks
several chives, snipped
1 T black sesame seeds
4 T ponzu sauce
1 T canola oil (I would have used sesame oil if we had some)
1 T lime juice from half a lime
soy sauce to taste (I used ~1/2 T)

Start cooking the soba according to the package. Meanwhile, slice the veggies and tofu, and toss them with the sesame seeds in a large bowl. Drain the soba, rinse thoroughly with cold water, and add to the bowl. Mix together everything else to make the dressing, drizzle it over the salad, and toss to combine. Cover the bowl with plastic wrap and put in the fridge for an hour before heading out to the picnic.