Dive into the refreshing world of Japanese cuisine with our Soba Salad with Soy Wasabi Vinaigrette! This vibrant dish is not only a feast for the eyes but also a tantalizing treat for your taste buds. Perfect for a light lunch or a side dish at your next gathering, this salad combines the nutty flavor of soba noodles with crisp vegetables and a zesty vinaigrette that packs a punch. In just 15 minutes, you can whip up a meal that’s both healthy and delicious, leaving your guests asking for seconds. Ready to impress? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 200g soba noodles
- 1 cup cucumber, julienned
- 1/2 cup carrots, shredded
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon wasabi
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Instructions
- Fill a large pot with water and bring to a rolling boil over high heat. Add a pinch of salt to the water to enhance flavor.
- Carefully add soba noodles to the boiling water. Cook for 4-5 minutes, stirring occasionally to prevent sticking. Be careful not to overcook, as soba noodles can become mushy quickly.
- While noodles are cooking, prepare an ice water bath in a large bowl. This will help stop the cooking process and maintain the noodles' texture.
- Once noodles are cooked, drain them immediately and transfer to the ice water bath. Gently swish the noodles to cool them down quickly and prevent further cooking.
- Drain the noodles thoroughly and pat dry with clean paper towels to remove excess moisture.
- In a small mixing bowl, whisk together soy sauce, wasabi, sesame oil, and rice vinegar to create the vinaigrette. Taste and adjust seasoning if needed.
- Julienne the cucumber into thin, uniform strips. Shred the carrots using a grater or mandoline. Thinly slice the green onions.
- In a large serving bowl, combine the cooled soba noodles, cucumber, carrots, and green onions.
- Pour the prepared soy wasabi vinaigrette over the noodle mixture and gently toss to ensure even coating.
- Let the salad sit for 2-3 minutes to allow flavors to meld together. Serve chilled or at room temperature.
Tips
- Don’t Overcook the Noodles: Soba noodles can become mushy if overcooked. Keep a close eye on them and aim for a firm texture that holds up well in the salad.
- Ice Water Bath: This step is crucial! The ice water bath stops the cooking process and helps maintain the noodles' delightful chewiness.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or radishes to enhance the salad's crunch and color.
- Adjust the Vinaigrette: Taste the vinaigrette before adding it to the salad. If you prefer a spicier kick, add more wasabi; for a milder flavor, reduce the amount.
- Serve Chilled: This salad is best served chilled or at room temperature, making it an ideal dish for warm days or picnics.
- Garnish for Presentation: Consider garnishing with sesame seeds or fresh herbs for an extra touch of elegance and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
