Description
A refreshing Soba Noodle Salad featuring a medley of colorful vegetables and a flavorful dressing.
Ingredients
Scale
- 8 ounces soba noodles
- 1 cup carrots, julienned
- 1 cup bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1 cup edamame, shelled
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame seeds
Instructions
- Cook soba noodles according to package instructions; drain and rinse under cold water.
- In a large bowl, combine cooled noodles with carrots, bell pepper, cucumber, edamame, green onions, and cilantro.
- In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sesame seeds.
- Pour dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- For extra protein, add grilled chicken or tofu.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: no-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg