Cold Soba Noodle Salad
Buckwheat soba noodles tossed with crisp vegetables then coated in a silky, savory-sweet peanut butter dressing that comes together in minutes.
Servings: 6 people
Calories: 196kcal
Ingredients
Salad Ingredients
- 2 cups purple cabbage finely sliced (approx ¼ of a cabbage)
- ½ a red bell pepper / capsicum cut into thin slices
- 1 carrot peeled and julienned
- 2 green onions / spring onions finely sliced
- ¼ cup cilantro / coriander finely chopped
- 1 small broccoli cut into small florets
- 90 g soba noodles
Sesame Peanut Dressing
- ¼ cup peanut butter
- 2 tbs rice wine vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic finely chopped / crushed
- 1 teaspoon sesame oil
- 2 tablespoon light soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon lime juice juice of half a lime
- pinch chili flaked optional
- pinch pepper
Instructions
- Bring a medium size pot of water to boil over medium heat, then add the soba noodles and cook for 3 minutes. Place a wooden spoon over the pot to stop it from boiling over.
- Add the broccoli florets, then cook an additional 2-3 minutes until the broccoli is just blanched - it should still have a crunch but not be soggy or over cooked.
- Place the noodles and broccoli in a bowl with the remaining salad ingredients.
- Combine the sesame peanut dressing ingredients in a jug.
- Pour over the salad then toss together.
Video
Nutrition
Calories: 196kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 552mg | Potassium: 584mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3058IU | Vitamin C: 123mg | Calcium: 86mg | Iron: 2mg
