Vegetable Salad with Soba Noodles
Submitted by happyzhangbo
Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.
YIELD
6 servingsPREP
15 minCOOK
5 minREADY
25 minNutty buckwheat soba noodles get tossed with shredded carrots, red bell pepper, and a trio of fresh herbs (basil, cilantro, mint) for explosive flavor in every bite.
The dressing brings it all together: rice vinegar, lime, honey, sesame oil, and a kick of cayenne create that perfect sweet-sour-spicy balance.
Serve the noodle mixture scooped into crisp lettuce leaves for a fun, interactive meal that’s lighter than a bowl but just as satisfying.
Whole wheat spaghetti works if you can’t find soba noodles.
Chef Tips
- Rinse cooked soba noodles under cold water to stop cooking and remove excess starch
- Slice vegetables as thin as possible for the best texture
- Fresh herbs are essential here; dried won’t deliver the same bright flavors
- Butter lettuce or romaine cups work best; they’re sturdy enough to hold the filling
- Make ahead but dress just before serving to keep vegetables crisp
Ingredients
Directions
Boil noodles according to package directions.
Drain and cool. In a large bowl, combine noodles, shallot, carrot, pepper, basil, cilantro, and mint.
Mix well all dressing ingredients, season with salt and pepper to taste, add to noodle mixture, and toss lightly.
Snap off lettuce leaves and wash and use kitchen towels to dry well.
Scoop spoonfuls of vegetable noodle salad into the lettuce leaves.
Serve.
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