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Loading...| 6 oz. soba noodles | |
| 1 small cucumber, thinly sliced | |
| 1 red bell pepper, thinly sliced | |
| 1/2 cup shredded carrots | |
| 1/4 cup chopped scallions | |
| 1/4 cup chopped cilantro | |
| 1 tablespoon sesame seeds | |
| For the dressing: | |
| 1 tablespoon sesame oil | |
| 1 tablespoon rice vinegar | |
| 1 tablespoon soy sauce | |
| 1 teaspoon honey | |
| 1 clove garlic, minced | |
| 1/2 teaspoon grated fresh ginger |
| 1. | Cook the soba noodles according to package instructions. |
| 2. | Drain the noodles and rinse them under cold water. |
| 3. | In a large bowl, combine the cooked noodles, sliced cucumber, sliced bell pepper, shredded carrots, chopped scallions, and chopped cilantro. |
| 4. | Make the dressing by whisking together the sesame oil, rice vinegar, soy sauce, honey, minced garlic, and grated ginger. |
| 5. | Pour the dressing over the salad and toss to combine. |
| 6. | Sprinkle the salad with sesame seeds before serving. |
Light and refreshing, Low in calories, High in fiber
May not be filling enough as a main dish
Soba noodles are a good source of fiber and protein. The vegetables in this salad provide vitamins, minerals, and antioxidants. The sesame seeds and sesame oil contain healthy fats and may help reduce inflammation.
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