Cold Soba Noodle Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

8 oz soba noodles (*)

6 oz shelled edamame

2 cups shredded red cabbage (6oz)

1 cup diced seedless cucumber

1 cup chopped green onion

½ cup grated or matchstick carrots

⅓ cup chopped cilantro

2 tbsp toasted sesame oil

1 tbsp olive oil

2 tbsp tamari (or soy sauce)

1 tbsp rice vinegar

1 tbsp honey (or maple syrup)

½ tbsp fresh minced ginger

½ tbsp sesame seeds

¼ tsp garlic powder (or 1 small garlic clove, grated)

juice from ½ lime

kosher salt (to taste)

Directions

First, cook your soba noodles in unsalted water according to package instructions. Drain and rinse with cold water to cool them down and prevent further cooking.

If using frozen edamame, cook them (in the microwave or on the stovetop) according to package instructions. Drain and rinse with cold water.

In a small bowl or jar, add all of the sesame ginger dressing ingredients and stir or shake until combined and emulsified. Set aside.

Add all of the soba noodle salad ingredients to a large salad bowl and pour the sesame ginger dressing over top. Toss to combine. Garnish with more green onion and sesame seeds. Enjoy!

Nutrition

• Calories: 425 kcal
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Sodium: 729 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 14 g