This Cold Soba Noodle Salad is a feast for the eyes and the palate. Its vibrant medley of fresh, crisp vegetables paired with chilled soba noodles makes it a perfect dish for a light and refreshing meal. The tangy sesame dressing adds a delightful complexity to the flavors, making each bite a satisfying experience. Ready in just 25 minutes, this salad is ideal for quick lunches, easy dinners, or even meal prep for the week.
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- 200 grams grams soba noodles
- 1 cup cucumber, julienned
- 1 cup carrot, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup purple cabbage, shredded
- 2 spring spring onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons toasted sesame seeds
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 lime, lime, cut into wedges
Instructions
- Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the julienned cucumber, carrot, red bell pepper, and shredded purple cabbage.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes until well combined.
- Add the soba noodles to the large bowl with the vegetables, then pour the dressing over the salad.
- Toss everything together until the noodles and vegetables are well coated with the dressing.
- Sprinkle with toasted sesame seeds, chopped spring onions, and fresh cilantro.
- Serve cold, garnished with lime wedges on the side.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 56g | Protéines: 8g | Fat: 7g | Sucre: 8g