Description
Soba noodle salad is a quick, simple, healthy, and delicious recipe. It is the perfect meal for those hot summer days when all you want is something light and refreshing. The presentation alone will make your mouth water. The vibrant colors and delicious aromas will trick your guest into thinking that it took all day to make. Plus, its great for picky eaters because you can substitute or leave out different veggies and sauces!
Ingredients
- 1 cup of shredded red cabbage
- 1 cup of shredded carrot
- 1 cup of shredded cuccumber
- 2 cups of soba noodle
- 1/2 cup of cilantro
For Dressing
- 2 tablespoon of creamy peanut butter
- 2 tablespoon of sesame oil
- 1/4 cup of rice vinegar
- 2 tablespoon of fresh lime juice
- 2 tablespoon of soy sauce
- 1 teaspoon of minced ginger
- 1 tablespoon of brown sugar
Instructions
How To Prepare
- Cook soba noodle half the instruction time on the package (example: if instructions call for 6 minutes cook it only for 3 minutes). Drain the noodles. Do not rinse. Drizzle with sesame oil or olive oil to prevent the noodles from sticking together.
- To prepare the dressing, combine the vinegar, soy sauce, brown sugar, garlic, ginger, lime juice, and peanut butter in a blender. Blend until the texture is smooth, then pour into a bowl and stir in the sesame oil. Set aside.
To Serve
- In a salad bowl, place the soba noodles on the bottom, then add the shredded cucumber, cabbage, and carrot mix on top. Top it off with your desired amount of dressing and cilantro. Toss and enjoy!
Notes
Tips
You can add grilled flank steak, grilled chicken, grilled shrimps or tofu for more protein. You can also substitute any vegetables or add more vegetables (example: kale, bean sprout, romaine lettuce, edamame). If prefer you can also chill your noodles for 10-15 minutes before serving.
Note
Notice in the above picture I use multi-color carrots for more vibrate color and sweeter flavor.
- Prep Time: 15