Soba Noodle Salad With Veggies
This soba noodle salad is light, fresh and packed with delicious asian flavors! This ‘salad’ came to fruition when I wanted something that would keep well in the fridge to have for weekday lunches. It is another healthy alternative to your traditional salads and is delicious on its own or served inside lettuce cups!
Servings: 10 people
Calories: 201kcal
Equipment
- 1 Medium pot
- 1 sharpe knife
Ingredients
- 1 (9.5 oz) package buckwheat or soba noodles
- 1 bell pepper chopped
- 1 english cucumber chopped
- 1 cup shelled edamame steamed per package instructions
- 1 head red cabbage thinly sliced. I only used half of a small head.
- 1 carrots peeled and chopped
- 1/2 cup fresh cilantro chopped
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2-3 cloves fresh garlic skin peeled and grated
- 1 tbsp fresh ginger skin peeled and grated
- 3 tbsp hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp honey you can use maple syrup as well
- 4 tbsp rice vinegar
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 2 tsp sesame seeds optional
Instructions
- Start by finely chopping all the vegetables to your liking. Try to make sure they are similar in size.
- Transfer all the prepped vegetables to a large bowl and set aside for later.
- Over medium high heat, bring a large pot of water to a boil.
- Boil soba noodles in the water for 2 minutes less than the package directions. You want the noodles to be al dente!
- In the meantime, make the dressing and be sure to taste and adjust to your liking!
- Drain and rinse the noodles in cold water to get rid of any excess starch.
- Add the cooked and rinsed noodles to the bowl of veggies.
- Pour the dressing on top and toss everything to combine.
- Enjoy as is or serve inside lettuce cups!
Nutrition
Calories: 201kcal | Carbohydrates: 31.7g | Protein: 7.3g | Fat: 6.3g | Saturated Fat: 0.9g | Sodium: 786mg | Potassium: 376mg | Fiber: 2.9g | Sugar: 5.6g | Calcium: 66mg | Iron: 2mg