Soba Salad with Soy Wasabi Vinaigrette
Elevate your salad game with this refreshing and flavorful Soba Salad with Soy Wasabi Vinaigrette—an irresistible fusion of Japanese-inspired ingredients and vibrant textures. Tender soba noodles are tossed with crisp, colorful vegetables like julienned carrots, cucumbers, and red bell peppers, plus the satisfying bite of cooked edamame. The highlight is the bold, tangy soy wasabi vinaigrette, a harmonious blend of soy sauce, sesame oil, rice vinegar, lime juice, and a kick of wasabi paste, perfectly balanced with a touch of honey. Finished with a sprinkle of nutty sesame seeds and sliced scallions, this quick and healthy dish is ready in just 20 minutes and can be served chilled for a light, refreshing meal. Perfect as a main course or a side dish, this soba salad promises an unforgettable burst of umami in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams soba noodles
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup edamame, shelled and cooked
- 3 stalks scallions, thinly sliced
- 1 tablespoon sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon wasabi paste
- 1 teaspoon grated ginger
- 1 tablespoon lime juice
Instructions
Bring a large pot of water to a boil and cook the soba noodles according to the package instructions (usually 4-5 minutes).
Drain and rinse the soba noodles under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, combine the julienned carrot, cucumber, red bell pepper, cooked edamame, and sliced scallions.
In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, wasabi paste, grated ginger, and lime juice to create the vinaigrette.
Add the cooled soba noodles to the bowl with the vegetables. Pour the vinaigrette over the top and toss everything together until well coated.
Sprinkle the sesame seeds over the salad and toss again lightly.
Divide the salad into bowls or plates and serve immediately, or chill for 30 minutes before serving for a colder dish.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 35.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2065 mg | 44% | |
*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.
