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
Rice wine vinegar
Finely minced ginger
Salt, to taste
For the salad
Medium mangoes, sliced into matchsticks
1 1/2 cups
Sliced cucumber (about 2 small cucumbers)