Asian Soba Noodle Salad with Ginger Dressing
Asian Soba Noodle Salad with Ginger Dressing
Summertime is salad time. First of all, no one wants to heat up the kitchen. Secondly, the produce aisles and farmer’s markets are busting with bountiful baskets of fresh veggies and fruits. Thirdly, salads hydrate our parched sun-drenched bodies. I could go on and on, but you get the idea. Salads are my summer go-to, all-in-one meals of choice!
My friend Ally, a wonderful cook, shared this salad with me years ago and everywhere I take it, I get requests for the recipe. It’s chock-full of fresh, colorful veggies and the dressing is so flavorful, you’ll want to make more to have it on hand. I can’t think of many other recipes that are as good (or as pretty) for you. Spinach, purple cabbage, and colorful bell peppers are rich in anti-oxidants that help fight cancer and inflammation. We should be eating these types of leafy greens and colorful veggies every day for maximum protection. I use buckwheat soba noodles for added fiber and nutrients and for those not eating pasta, you can leave them out if you wish.
Be aware: this recipe makes enough for an army. The perfect potluck or family reunion dish!
- Asian Soba Noodle Salad with Ginger Dressing
- 1 package buckwheat soba noodles, cooked according to package directions and cooled
- 1/2 head Napa or Savoy cabbage, sliced
- 1/2 head purple cabbage, sliced
- 1/2 bag baby spinach
- 1 each red, yellow and orange bell peppers, cored and sliced
- 1/2 bunch fresh cilantro, chopped
- 3 green onions, sliced
- 1 large english cucumber, peeled and sliced
- 1/2 cup reduced-sodium soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp fresh lime juice
- 1/4 cup brown sugar
- 3 Tbsp chopped fresh ginger
- 2 cloves garlic, chopped
- 1 jalapeno pepper, chopped
- 1/2 bunch chopped fresh cilantro
- 1/3 cup olive oil
- Toss all salad ingredients together in a large serving bowl.
- For the Dressing: Combine all ingredients except olive oil in bowl of food processor fitted with metal blade; cover and process until smooth. With machine on, slowly pour olive oil through chute to incorporate into dressing.
- Pour dressing over salad; toss to combine.
Japanese Soba
This recipe is awesome! I make it often and it’s easy too and so tasty! It would be nice if you had the calories and nutritional values for your recipes on your site as well.
Karen
So glad you found my site. I decided not to include nutritional facts for each recipe to encourage more intuitive eating that doesn’t rely on macronutrient count. I eyeball my portions and know that if I’m trying to cut back on processed carbs I won’t have the rice or the pasta in the dish or I’ll cut back on sugar-rich desserts, but I don’t worry about specific numbers. I include desserts here to encourage a balanced eating approach. I eat mostly plant based foods with occasional sweets.