Recipe
Rainbow soba salad
20 min
Calories 347 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Soba noodles | 8 oz (225 g) |
|---|---|
| Red bell pepper, thinly sliced | 1/2 (60 g) |
| Yellow bell pepper, thinly sliced | 1/2 (60 g) |
| Shredded purple cabbage | 1/2 cup (45 g) |
| Julienned carrots | 1/2 cup (55 g) |
| Shelled edamame (cooked) | 1/2 cup (75 g) |
| Green onions(sliced) | 2 (20 g) |
| Sesame seeds | 1 tablespoon (9 g) for garnish |
| Chopped cilantro | As needed for garnish |
| 【For the Dressing】 | |
| Kadoya roasted sesame oil | 3 tablespoons (40.5 g) |
| Soy sauce | 2 tablespoons (30 g) |
| Rice vinegar | 1 tablespoon (15 g) |
| Honey or maple syrup | 1 teaspoon (7 g) |
| Grated ginger | 1 teaspoon (2 g) |
| Clove garlic(minced) | 1 (3 g) |
Directions (20 min)
-
Bring a pot of water to a boil and cook soba noodles according to package instructions. Drain, rinse under cold water, and set aside.
-
Make the Dressing: In a small bowl, whisk together Kadoya roasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic.
-
In a large bowl, combine the cooked soba noodles, red and yellow bell peppers, purple cabbage, carrots, edamame, and green onions. Pour the Kadoya roasted sesame oil dressing over the salad and toss well to coat everything evenly.
-
Sprinkle with Kadoya roasted sesame seeds and cilantro before serving. Enjoy chilled or at room temperature.
Share This Recipe
