Rainbow Soba Slaw
Posted: | Categories: Recipes | Tags:salad sides summer
Rainbow Soba Slaw
Melissa Ben-Ishay
Part slaw, part grain salad. With cold soba noodles and colorful, thinly sliced veggies, this salad makes a perfect side or pasta to take for a picnic. Add protein and it’s great for a filling meal. It’s packed with flavor, and the versatility will keep it in your dinner rotation all summer long.
Ingredients
¼ red cabbage
1 red bell pepper
2 carrots, peeled
1 corn on the cob
¼ cup fresh cilantro
¼ cup shelled edamame
2 cups cooked soba noodles, cooled
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Juice of 1 lemon
3 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons white miso paste
1 tablespoon Dijon mustard
½ teaspoon honey
½ teaspoon salt
Black pepper
2 tablespoons sesame seeds
Directions
- Thinly slice the cabbage and bell pepper. Use a julienne peeler to peel the carrots into thin ribbons. Cut the corn kernels off the cob and chop the cilantro. Add the cabbage, bell pepper, carrots, corn, cilantro, and edamame to a large bowl. Add the soba noodles.
- Make the dressing. In a small bowl, whisk together the lemon juice, sesame oil, rice vinegar, miso paste, Dijon mustard, honey, salt, and a few turns of black pepper.
- Pour the dressing over the salad and mix well to combine. Add the sesame seeds and stir gently.
- Serve with your favorite protein or as a side.
