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Rainbow Sesame Soba Noodle Salad

Ingredients

For the dressing:

  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon agave
  • 1 teaspoon fresh ginger minced
  • 2 cloves garlic minced

For the noodle salad:

  • 9 ounces soba noodles
  • 1 small zucchini diced into bite-sized pieces
  • 1 small summer squash diced into bite-sized pieces
  • 1 ½ cups shredded red cabbage
  • 1 carrot grated
  • approximately 12-14 snow peas cut lengthwise into thin strips
  • 2 green onions finely chopped
  • sesame seeds for topping

Instructions

  • Cook soba noodles according to directions on package. Once cooked, place in a bowl of ice water to cool completely. You want them cold.
  • Place dressing ingredients in a jar with a lid. Place lid on jar and shake until well combined. Alternately, you can just whisk the ingredients together in a small bowl but I like to shake them in a jar.
  • Place cold noodles in a large bowl and combine with zucchini, summer squash, cabbage, carrot, and green onion.
  • Toss with dressing.
  • Top with sesame seeds.
  • Serve and enjoy!