Sweet and Salty Cold Soba Noodle Salad

Summertime brings summer heat, and this year I am living through an unbearable heat wave. When this happens, a quick soba noodle salad is the way to go. It is refreshing, and you can add as many or as few veggies as you want. In my video, I made this from scratch, but I am still workshopping my recipe, so I would recommend you try this salad with pre-made buckwheat noodles. This vegan cold noodle salad is cooling, only requires a few minutes of stove time, and comes together quickly and deliciously. With notes of ginger, agave (or honey if you don’t mind, I use raw local honey), soy sauce, and green onion, it’s savory and sweet.

What You May Need:

Pot

Mandoline or vegetable peeler

If you do decide to make it from scratch:

Mixing Bowl

Pasta machine

Cutting Board

Rolling Pin

Ingredients:

1 serving Soba Noodles

1/8 small to medium Cabbage

1 Green Onion

Optional: 1 Carrot and 1/4 Cucumber

1/2 tbsp Agave or Honey

1 tbsp Soy Sauce

1/2 tbsp Minced Ginger

1 tbsp Sesame oil

Instructions:

Quarter and shred your cabbage.

Chop your green onions.

Optional: thinly match stick carrot and cucumber.

Boil your noodles according to the package instructions, and gently rinse in cold water to cool.

Add cool noodles and veggies to your serving bowl.

Mix your sauce and seasoning together in a small container and pour over your salad.

Mix and enjoy!