Chilled Japanese buckwheat soba noodles tossed with julienned rainbow vegetables, edamame, and a toasted sesame ginger vinaigrette.
Ingredients
8 oz Japanese buckwheat soba noodles
1 cup shelled steamed edamame
1 cup red cabbage (thinly shredded)
1 English cucumber (julienned)
3 tbsp toasted sesame oil
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar & freshly grated ginger
Toasted white and black sesame seeds
Instructions
Cook soba noodles in boiling water for 4-5 minutes, rinse immediately under cold water and drain well.
Whisk sesame oil, soy sauce, rice vinegar, ginger, and honey in a dressing bowl.
Toss chilled soba noodles with shredded cabbage, cucumber, and edamame.
Pour dressing over salad and toss to coat evenly.
Garnish with scallions and toasted sesame seeds.
[ ADVERTISEMENT ]
Reserved banner container designed to adhere strictly to Google Publisher Policies. Non-deceptive, non-intrusive, and positioned cleanly between natural content breaks.
🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Cook soba noodles in boiling water for 4-5 minutes, rinse immediately under cold water and drain well.
Whisk sesame oil, soy sauce, rice vinegar, ginger, and honey in a dressing bowl.
Toss chilled soba noodles with shredded cabbage, cucumber, and edamame.
