a healthy soba noodle salad
I’m finally sharing one of my favorite salads with you! Since I went vegan I have become quite the salad queen! Long gone are the romaine lettuce chicken salads with ranch; here come the “fancy” salads…as Alex calls them. 🙂
Lime Soba Noodle Salad
There is definitely an assumption among many people that salads are boring and don’t taste good. I’ve heard them referred to as ‘rabbit food. I promise you this does not have to be true! I make so many different salads and few are on repeat! I’m constantly mixing up a new salad, so I’m going to keep sharing them. Maybe it will inspire you to up your salad game as well! Just think of the many combinations that are available to you!
Many Thai salads include rice noodles, but in this one, I prefer soba noodles. Soba noodles are made from buckwheat and they pair better with my refreshing Lime Vinaigrette. A cold noodle salad is perfect for a warm day or a girl’s lunch on the patio!
Feel free to substitute any of the veggies for something else that you prefer or have on hand!
Lime Soba Noodle SaladPrint
- 2 handfuls of spinach
- 1/2 c. purple cabbage, chopped
- 1 yellow pepper, diced
- Grape tomatoes, halved or left whole
- 1/2 package of soba noodles
- 1/2 cucumber, sliced or diced
- LIME VINAIGRETTE
- 6 T. lime juice
- 4 T. soy sauce
- 3 T. rice vinegar
- 2 T. sesame oil
- 1 T. garlic
- 2 t. ginger (minced or powder)
- 2 T. maple syrup, agave, or coconut nectar
- 2 t. sriracha
- 1 T. water
- In a small bowl, jar, or blender make the vinaigrette. Whisk or blend the vinaigrette ingredients. You may blend them in a NutriBullet, shake them in a jar, or whisk in a small bowl.
- Cook soba noodles according to package directions.
- While the noodles are cooking chop all of the vegetables except spinach.
- Arrange your salad on a plate or bowl.
- Once the soba noodles are cooked, rinse them with cold water. Drain. Let them rest in a colander for 2 minutes. Add to the salad.
- Drizzle with lime vinaigrette.
- Enjoy your refreshing Lime Soba Noodle Salad!