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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)
For the dressing
- 1/2 cup Chopped mangoes
- 1/4 cup Rice wine vinegar
- 3 tablespoons Lime juice
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce
- 1 tablespoon Chilli paste
- 1 tablespoon Finely minced ginger
- Salt, to taste
- Add all the ingredients for the dressing into a blender and blend until combined, around a minute.
- Taste the dressing and adjust the salt as required.
For the salad
- 100 grams Soba noodles
- 2 Medium mangoes, sliced into matchsticks
- 1 1/2 cups Sliced cucumber (about 2 small cucumbers)
- 1/2 cup Torn basil leaves
- 1/2 cup Torn coriander
- 1/3 cup Peanuts, roughly chopped
- White sesame seeds, to sprinkle on top (optional)
- 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.
- 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.
- Sprinkle with white sesame seeds on top and serve chilled.