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5.0 from 24 votes

Cold Soba Salad

Crunchy vegetables and a tangy dressing make this noodle salad a crave-wrothy vegetarian meal!

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 8
Calories: 136 kcal
Course: Side Dish , Main Course
Cuisine: Asian

Ingredients

For Asian Vinaigrette:
  • ½ teaspoon lime zest freshly grated
  • 5 tablespoons fresh lime juice from 2-3 limes
  • 1 ½ tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons soy sauce
  • ½ 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*
  • ½ English cucumber sliced into long, thin noodles*
  • 1 cup broccoli florets
  • ½ Sweet Bell Pepper seeded, very thinly sliced
  • 2 scallions white and pale green parts, thinly sliced on a bias**
  • 1 tablespoon sesame seeds

Instructions

    Cup of Yum
  1. In a small bowl combine lime zest, lime juice, brown sugar, fish sauce, sesame oil, ginger, soy sauce, sriracha. Whisk to combine. Set aside.
  2. 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.
  3. 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.
  4. 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 Information

Calories 136kcal (7%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 1g (2%) Sodium 444mg (19%) Potassium 203mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1865IU (37%) Vitamin C 24.3mg (27%) Calcium 36mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 136

% Daily Value*

Calories 136kcal 7%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 1g 2%
Sodium 444mg 19%
Potassium 203mg 4%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1865IU 37%
Vitamin C 24.3mg 27%
Calcium 36mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.