Soba Salad

Soba Salad Healthy Recipe

6 Servings 55 min Cook

Macros/Serving: 138 Calories
Tags:vegan | salads


1/2 Grams Mustard Greens
1/4 Tsp Salt
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
6 Oz Japanese Noodles
1 Tbsp Rice Wine Vinegar
1/2 Cucumber (8-1/4") Cucumber
4 Medium (4-1/8" long) Scallions
1/2 Medium Yambean (Jicama)
1 Tsp Sesame Oil


Cut red bell pepper lengthwise into thin strips.

Seed and cut English cucumber into 1/8-inch-thick matchsticks.

Peel and cut jicama into 1/8-inch-thick matchsticks.

Chop & trim baby mustard greens.

Cut scallions into 3-inch-long julienne strips.

Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat.

Stir in noodles and 1/2 cup cold water.

When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more.

Test noodles for doneness (soba should be just tender but still firm and chewy throughout).

Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly.

Toss noodles with sesame oil in a large bowl.

Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.