Print Options:

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.

Cold Soba Salad with Crisp Vegetables




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
1

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

Step 2
2

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

Step 3
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
4

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories81
% Daily Value *
Total Fat 0.8g2%

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

Dietary Fiber 1.1g4%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.