Description
A refreshing and healthy salad made with cold soba noodles and a variety of fresh vegetables.
Ingredients
Scale
- 8 oz soba noodles
- 1 cup cucumber, julienned
- 1 cup bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1 cup edamame, shelled
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook the soba noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked soba noodles with cucumber, bell pepper, carrots, edamame, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, salt, and pepper.
- Pour the dressing over the noodle and vegetable mixture and toss to combine.
- Sprinkle sesame seeds on top before serving.
Notes
- Feel free to add any other vegetables you like.
- This salad can be made ahead of time and stored in the refrigerator.
- For a protein boost, add grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cold
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Cold Soba Noodle Veggie Salad, healthy salad, Japanese salad, vegan salad