Cold Soba Salad

Course: Main Course, Side Dish
Cuisine: Asian Inspired
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories: 136kcal
Crunchy vegetables and a tangy dressing make this noodle salad a crave-wrothy vegetarian meal!
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Ingredients

For Asian Vinaigrette:

  • 1/2 teaspoon lime zest freshly grated
  • 5 tablespoons fresh lime juice from 2-3 limes
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons asian sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sriracha pepper sauce or more to taste
  • 2 tablespoons cilantro plus more for garnish, chopped

For Salad:

  • 8 ounces soba noodles
  • 1 large carrot peeled and sliced into long, thin noodles*
  • 1/2 English cucumber sliced into long, thin noodles*
  • 1 cup broccoli florets
  • 1/2 sweet bell pepper seeded, very thinly sliced
  • 2 scallions white and pale green parts, thinly sliced on a bias**
  • 1 tablespoon sesame seeds

Instructions

  • In a small bowl combine lime zest, lime juice, brown sugar, fish sauce, sesame oil, ginger, soy sauce, sriracha. Whisk to combine. Set aside.
  • Fill a medium saucepan with water and bring to a boil. Add noodles and boil 3 minutes -- or according to package instructions. Rinse with cold water. Drain. Rinse again with cold water and drain. Set aside.
  • Heat a small dry skillet over medium heat. Add sesame seeds and cook stirring constantly, until they begin to get toasty and brown. Remove from heat to cool.
  • In a large bowl combine soba noodles, carrots, cucumber, broccoli, bell pepper,  and scallions. Add sauce and mix to combine.  Finish with a sprinkle of sesame seeds and additional cilantro for garnish.

Notes

* there are several methods to make vegetable "noodles". If you have a spiralizer -- use it. A mandoline works well as well as a peeler with thin vertical blades built into the head. You can also use a very sharp knife, but it will be a more tedious process. In that case, just slice the vegetables as thin as possible crosswise.
**to slice on a bias, simply rotate your knife to a 45 degree angle and cut vegetables in thin strips.

Nutrition

Calories: 136kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Sodium: 444mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 24.3mg | Calcium: 36mg | Iron: 1.2mg