Soba Noodle and Veggie Salad with Ginger Dressing

Growing up in Asia, I probably had soba noodles quite a few times but I never thought too much about it until a year ago. I saw someone making them from scratch and it just looked so delicious that I was determined to make a soba noodle salad one day. Though I have not yet tried making them on my own, it will be a project I look forward to trying!

Soba Noodle and Veggie Salad 
Serves 4

Preparation time: 25 min
Cook time: 8 min

2 portions of soba noodles
2 cups of green cabbage, shredded
2 cups of carrots, shredded

Ginger Dressing:

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tbsp. of low-sodium soy sauce
2 cloves garlic, chopped
2 tbsp. of honey
2 tbsp. of peeled and minced ginger
1 tsp. of toasted sesame oil
3 tsp. of sesame seeds
2 tbsp. of water

For the dressing:
Combine all ingredients except the sesame seeds into a blender. Mix well. Add the sesame seeds.

For the salad:
Cook the soba noodles as indicated on the package, drain them and dunk them into a large pot of water to cool them down immediately. Combine with the shredded carrots and shredded cabbage in a salad bowl. Add as much ginger dressing as you see fit.


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