Soba Noodle Salad
The idea of a buckwheat noodle always scared me, I mean I have had buckwheat pancakes before and they were terrible. The texture was tough and gritty so I always assumed that soba noodles would be the same way, but you know what happens when you assume… I finally decided to give soba noodles a try per recommendation from a friend and I am I glad I did!
I decided to make a cold salad since that is generally the way I have seen soba prepared and there is nothing I like more than cold noodle salads with fresh veggies. I used a combination of red cabbage, carrots, edamame, and green onion, but feel free to use whatever fresh veggies you prefer!
For the salad:
4.5oz dried soba noodles, cooked according to package
2 cups shredded red cabbage
1 cup shredded carrots
1 cup shelled edamame
For the dressing*:
1 small garlic clove
1 thumb of fresh ginger
¼ cup soy sauce
¼ cup unseasoned rice vinegar
1 tsp. sriracha (more if you want it spicier)
½ of a lime, juiced
1 ½ Tbsp. coconut OR agave nectar
2 tsp. coconut sugar
1/8 cup of vegetable oil (can be omitted)
Cook soba noodles according to directions on the package. Rinse the noodles under cold water & drain. Transfer to a large mixing bowl and add cabbage, carrots and edamame.
In a food processor or blender combine garlic, ginger, soy sauce, rice vinegar, sriracha, and lime juice. Blend until well combined. Add in coconut nectar and coconut sugar and blend until well combined. Will food processor is running add in vegetable oil at the top, this helps it to emulsify better.
Pour dressing on noodle mixture and stir to combine.
Serve cold/room temperature with sliced green onions.
Makes 4 servings.
*This dressing recipe makes ¾ cup dressing; I only used a ½ cup because I don’t like things with too much dressing. Add dressing to your taste preference.
Approximate nutrition info per serving (from cronometer.com):