Cold Soba Noodle Salad
Soba Noodle Salad combines nutty, chewy noodles with crisp vegetables for a refreshing, satisfying meal. The tangy lime-ginger dressing adds bright, zesty flavor that pairs perfectly with the crunch of carrots, red cabbage, and edamame.
Yoko Segawa
Yoko Segawa
Recipe - Heinen's of Rocky River
Cold Soba Noodle Salad
Prep Time10 Minutes
Servings2
Cook Time5 Minutes
Ingredients
2 bundles soba noodles (6oz) (For the Salad)
½ cup julienned carrot (For the Salad)
½ cup shredded red cabbage (For the Salad)
1 cup shelled edamame (For the Salad)
4 scallions, sliced (For the Salad)
¼ cup cilantro (For the Salad)
Sesame seeds, for garnish (For the Salad)
¼ cup. lime juice (For the Dressing)
¼ cup. rice vinegar (For the Dressing)
¼ cup. soy sauce (For the Dressing)
2 Tbsp honey (For the Dressing)
1 Tbsp toasted sesame oil (For the Dressing)
1 Tbsp sesame seeds (For the Dressing)
2 tsp grated ginger (For the Dressing)
A dash crushed red pepper (For the Dressing)
Directions
- Cook the soba noodles according to the package directions. Drain and rinse under running water.
- In a jar, combine all the dressing ingredients. Secure the lid and shake well to blend.
- In a large bowl, toss the cooked soba noodles with the carrot, red cabbage, edamame, and dressing.
- Divide into serving bowls and top with scallions, cilantro, and sesame seeds.
10 minutes
Prep Time
5 minutes
Cook Time
2
Servings
Directions
- Cook the soba noodles according to the package directions. Drain and rinse under running water.
- In a jar, combine all the dressing ingredients. Secure the lid and shake well to blend.
- In a large bowl, toss the cooked soba noodles with the carrot, red cabbage, edamame, and dressing.
- Divide into serving bowls and top with scallions, cilantro, and sesame seeds.