Cold Soba Salad with Crisp Vegetables

Yields
Serves 12

Total Time
30 mins

The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold side salad.

Photo: Leo Gong; Styling: Karen Shinto

8 ounces dried soba noodles

1/4 cup reduced-sodium soy sauce

2 tablespoons mirin

1 tablespoon unseasoned rice vinegar

1/2 teaspoon toasted sesame oil

1 teaspoon sugar

1 English cucumber, halved and sliced

1 medium carrot, cut into 2-in. matchsticks

1 chunk daikon (about 6 oz.), cut into 2-in. matchsticks

1 red bell pepper, halved and sliced thinly

1 yellow bell pepper, halved and sliced thinly

4 green onions, sliced diagonally

Step 1

Cook soba as package directs. Drain, cool, and pat dry with towels.

Step 2

Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.

Step 3

Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.

Step 4

Note: Nutritional analysis is per 1-cup serving without extra dressing.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 81Calories from Fat 9

% Daily Value *
Total Fat 0.8g2%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 207mg9%
Total Carbohydrate 16g6%

Dietary Fiber 1.1g5%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cold Soba Salad with Crisp Vegetables