Soba Noodle Salad with Ginger Soy Vinaigrette
Enjoy this bright, healthy, colorful salad with Asian flavors that is perfect for the warmer days of summer. It can be whipped up in just 30 minutes.
Servings Prep Time
2 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
10 minutes
For the Salad:
  • 6 ounces uncooked soba noodles
  • 1 red bell pepperthinly sliced
  • 1 cup thinly sliced red cabbage
  • 1 medium carrot,julienned
  • 1 cucumberjulienned
  • 1/4cup sliced spring onionsgreen parts only
  • 1/3 cup fresh parsley leaves
  • sesame seeds
For the Vinaigrette:
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grated ginger
  • 1/4cup extra virgin olive oil
  1. Bring a large pot of salted water to a boil and cook the soba noodles according to package instructions. When they are al dente, rinse them in cold water and then drain. Drizzle with oil to prevent them from sticking together.
  2. Make the vinaigrette by combining the soy sauce, apple cider vinegar, grated ginger, and olive oil.
  3. Combine the cooked soba noodles with the carrots, red bell pepper, cabbage, cucumber, and spring onions.
  4. Drizzle the vinaigrette over the noodle and vegetable mixture, and toss to combine. Sprinkle with sesame seeds and garnish with sliced spring onion and fresh parsley leaves.