Sesame Soba Salad
We teamed up with our friends at aSweatLife.com to bring you a delicious summery sesame soba salad (say that 10x fast!) created by Catherine Borkowski, a Chicago-based Registered Dietitian. It's cool and crisp, thanks to the carrot ribbons and cucumbers, and Catherine pairs it with a light Asian-inspired dressing that will be refreshing on a hot summer day. Enjoy!
For the dressing:
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp low sodium soy sauce (or tamari)
- 1 Tbsp honey
- 1 tsp minced fresh ginger, or ¼ tsp ginger powder
For the salad:
- 2 large carrots
- ½ cucumber
- Green onion
- Roasted cashews
- 1 bundle of soba noodles
- 2 eggs (optional)
- Sriracha (optional)
- Make the dressing: In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, and ginger. Set aside.
- Make the soba noodles: In a medium saucepan, bring water to a boil for cooking the noodles. Add the bundle of soba noodles and cook for 2-3 minutes. Immediately drain the noodles and rinse with cold water. Soba noodles cook very quickly and can get mushy if overcooked, so running them over with cold water helps stop the cooking process. Set cooked and cooled noodles aside.
- Make the carrot ribbons: Wash and peel the carrots. If you have a spiralizer, use that to make carrot “zoodles.” If not, use your vegetable peeler to continue to peel the carrots and create “ribbons.”
- Wash and chop the cucumber into thin, half moon slices. Chop the green onion.
- Assemble: In a large bowl, combine the cooked noodles, carrot ribbons, and cucumbers. Toss in the dressing. Portion into a bowl and top with roasted cashews*, green onion, and an optional fried egg and sriracha. Enjoy!
Want to make homemade roasted cashews? This can be done two ways: dry or with oil (oil will add a little more crispiness, but both will have a delicious roasted flavor). On a baking sheet, place raw cashews in a single layer. If using oil, toss the nuts beforehand in a small amount of neutral oil, such as grapeseed or canola. Roast in the oven at 350 degrees for about 5 minutes; flip and roast for another 2-3 minutes. Watch nuts closely in order to avoid burning.