Soba Noodle Salad

This salad is packed with fun ingredients that make a unique mix of colors and textures. This recipe, courtesy of one of our customers, Tina Rellinger, is sure to surprise you with its satisfying flavor combination. You can also add chicken, snap peas, radishes, yellow or green beans, English peas (shelled) and/or avocado to this dish!

For the sauce
• 4 tbsp. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 2-3 tbsp. plum vinegar
• 1 tbsp. brown rice vinegar
• 1 tsp. sugar
For the dish
• 1-2 bundles of Soba Noodles
• Spring mix (or whatever greens you like)
• 1 Cucumber
• 2 Carrots
• 1 Apple (recommended as a “must” to include in this dish)
• 1 Bell pepper
• 1 Tomato
• 1 Onion

Cook Soba noodles according to package. Rinse in cold water, drain and squeeze out excess water. Set aside. You can use 2 bunches of noodles for larger salad. Combine all sauce ingredients and set aside. Cut the vegetables in matchsticks or julienne them. Mix the noodles, vegetable, and dressing together and serve cold.

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