Author Notes
I’ve been obsessing over soba noodles lately, and a cold soba salad is quite the perfect lunch for summertime. It’s light and cooling, yet substantial enough that you feel satisfied with the meal (and not hungry in less than two hours which is often the case with a “salad” meal). Since soba noodles are made from buckwheat, they also don’t give you that post carb-y slump.
This salad requires zero cooking time, and takes less than 15 minutes to prepare. Also, this recipe uses mango, which is perfect at this time of the year when I couldn’t ever have enough ways to incorporate mangoes into all my meals!
Sweet, savoury, and a little bit tangy, this Japanese inspired soba salad is one that I’ve been making a lot lately. —Vidushi (Sprig & Vine)
Ingredients
- For the dressing
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1/2 cup
Chopped mangoes
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1/4 cup
Rice wine vinegar
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3 tablespoons
Lime juice
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1 tablespoon
Sesame oil
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1 tablespoon
Soy sauce
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1 tablespoon
Chilli paste
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1 tablespoon
Finely minced ginger
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Salt, to taste
- For the salad
-
100 grams
Soba noodles
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2
Medium mangoes, sliced into matchsticks
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1 1/2 cups
Sliced cucumber (about 2 small cucumbers)
-
1/2 cup
Torn basil leaves
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1/2 cup
Torn coriander
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1/3 cup
Peanuts, roughly chopped
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White sesame seeds, to sprinkle on top (optional)
Directions
- For the dressing
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Add all the ingredients for the dressing into a blender and blend until combined, around a minute.
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Taste the dressing and adjust the salt as required.
- For the salad
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Cook the soba noodles as per the packet instructions. Drain, and dunk in a big bowl of iced water to chill, for a couple of minutes. Drain and set it aside.
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In a large bowl, combine the mango, cucumber, mint, basil, and coriander. Add the dressing, chopped peanuts, and chilled soba noodles. Lightly toss until combined.
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Sprinkle with white sesame seeds on top and serve chilled.
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