Soba Salad with Miso Dressing
Elevate your salad game with this vibrant and refreshing Soba Salad with Miso Dressing, a delightful medley of Japanese-inspired flavors and wholesome ingredients. This quick and easy recipe pairs nutty soba noodles with crunchy vegetables like julienned carrot, crisp cucumber, and shredded red cabbage, while protein-packed edamame adds a hearty boost. The star of the dish is the creamy miso dressing, a harmonious blend of white miso paste, soy sauce, sesame oil, and a touch of ginger for an umami-packed finish. Perfect as a light lunch, side dish, or even a vegan-friendly meal option, this salad comes together in just 25 minutes, making it a go-to for busy weeknights or meal prep. Serve it chilled and garnish with sesame seeds for extra flair—you’ll love every flavorful bite!
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Recipe Information
Ingredients
- 200 grams Soba noodles
- 1 cup Edamame (shelled)
- 1 medium Carrot
- 1 medium Cucumber
- 1 cup Red cabbage
- 2 stalks Scallions
- 2 tablespoons White miso paste
- 1 tablespoon Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Honey (or maple syrup for vegan option)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Water
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Bring a pot of water to a boil and cook the soba noodles according to the package instructions, usually 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Blanch the edamame in boiling water for 2 minutes, then drain and rinse with cold water. Set aside.
Peel and julienne the carrot. Julienne the cucumber as well. Thinly shred the red cabbage and chop the scallions into small rounds. Set all prepared vegetables aside.
In a small bowl, whisk together the white miso paste, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and water until you have a smooth dressing.
In a large mixing bowl, combine the cooked soba noodles, blanched edamame, carrot, cucumber, red cabbage, and scallions.
Pour the miso dressing over the salad and toss everything together until well coated.
Transfer the soba salad to a serving platter or individual bowls. Sprinkle sesame seeds on top as a garnish, if desired.
Serve immediately or chill in the refrigerator for 15 minutes before serving for a refreshing cold salad.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 21.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value 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.
