An Asian-inspired noodle salad made by tossing soba noodles and raw veggies in a creamy spicy sesame dressing. The salad here contains red cabbage, green onions, and shredded carrot, but you can make it with any veggies you have on hand. Simple, flavorful, and delicious served either hot or cold.
[cooked-sharing]
Bring a large pot of water to boiling and cook the soba noodles according to package instructions. Drain and rinse in cold water.
Rinse and chop all the vegetables. Set aside in a large bowl.
For sesame sauce, whisk all ingredients in a small bowl until combined. Add additional water if needed. (The sesame oil is optional but is recommended for flavor. )
To assemble, toss veggies with the sauce until coated. Add in soba noodles and mix gently until all combined. Taste and add more seasonings (lime juice, sesame oil, tamari/soy sauce) as needed. Garnish with toasted sesame seeds and green onions and serve.
Notes:
- *To ensure gluten-free, use 100% buckwheat soba noodles. Many soba noodle brands are made of a combination of buckwheat and wheat.
- **You can also substitute peanut butter to make a (equally-delicious!) peanut noodle sauce. You might have to add more water for a thinner consistency.
Ingredients
Directions
Bring a large pot of water to boiling and cook the soba noodles according to package instructions. Drain and rinse in cold water.
Rinse and chop all the vegetables. Set aside in a large bowl.
For sesame sauce, whisk all ingredients in a small bowl until combined. Add additional water if needed. (The sesame oil is optional but is recommended for flavor. )
To assemble, toss veggies with the sauce until coated. Add in soba noodles and mix gently until all combined. Taste and add more seasonings (lime juice, sesame oil, tamari/soy sauce) as needed. Garnish with toasted sesame seeds and green onions and serve.
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