Eightyrecipes
Soba Noodle Salad
Cold buckwheat noodles tossed with crunchy vegetables and edamame in a sesame, soy and ginger dressing.
Ingredients
Salad
- 8 oz soba noodles
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- 1/2 cup shelled edamame optional
- 1/4 cup cilantro chopped
- 1/4 cup cucumber sliced
- 2 tablespoons sesame seeds
Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger grated
- 1 small garlic clove minced
- 1 tablespoon lime juice
- 1 to 2 teaspoons chili paste or sriracha optional
Instructions
- Cook the soba noodles following the packet until just tender. Drain and rinse under cold water to stop the cooking and prevent sticking.
- In a large bowl, combine the cooled noodles with the cabbage, carrots, bell pepper, green onions, edamame, cilantro and cucumber.
- In a small bowl or jar, whisk the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice and chili paste.
- Pour the dressing over the noodles and vegetables and toss until evenly coated. Taste and adjust the seasoning.
- Sprinkle with sesame seeds. Serve immediately, or chill for 30 minutes.
Notes
Nutrition values are an estimate. Rinse the noodles under cold water straight after draining so they do not stick. Edamame and chili paste are optional. Use maple syrup for a vegan version. Serve immediately or chill for 30 minutes for a colder salad and deeper flavour.
Nutrition
Nutrition is an estimate, calculated automatically.
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