Soba Noodle Salad and Dressing
This Soba noodle salad is made with soba noodles, which is Japanese for buckwheat, and traditionally served cold. Great for a hot day!
Soba Noodle Salad Recipe
Yield: 6-8 cups
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Ingredients
- 13 ounces of dried soba noodles
- 1 cup seasonal vegetables, cut into small pieces*
- 1 cucumber, sliced thinly
- 5 green onions, chopped
- 1 small bunch cilantro, chopped – about 1/2 cup
- 1 carrot, grated – about 1 cup
- 1/2 head of small cabbage, shredded – about 2 cups
- 1 cup of Sesame Lime Dressing, recipe below
*Seasonal vegetable options: 2 zucchini in summer, 2 red bell pepper in fall
Instructions for Adults
Bring a large pot of water to a boil, add dried soba and boil according to package directions, or until noodles are soft. Stir occasionally.
Drain noodles and rinse under cold water. Set aside.
Instructions for Kids
- Slice zucchini, cucumber, green onions, and cilantro. Set aside.
- Using the large holes on your grater, grate 1 cup of carrot and half the head of cabbage. Set aside.
- In a large mixing bowl, put cooked soba noodles, zucchini, cucumber, green onion, carrot, and cabbage together.
- Pour Sesame Lime Dressing over ingredients and toss together until combined. Serve immediately and enjoy!
Sesame Lime Dressing Recipe
Yield: 1 scant cup dressing
Ingredients
- 1 clove of garlic, finely minced
- 2 teaspoons sesame oil
- 1/3 cup rice vinegar
- 1/3 cup soy sauce
- 2 Tablespoons honey
- Juice and zest from 1 lime
Instructions for Adults
Help kids measure recipe ingredients.
Instructions for Kids
- Use food chopper or knife to mince garlic.
- Measure and pour sesame oil, rice vinegar, soy sauce into a clean jar with a tight fitting lid.
- Add minced garlic, lime juice, and lime zest.
- Seal jar completely with lid, and shake vigorously until ingredients are well combined.
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