Tuesday, 29 November 2016

Shredded Vegetable and Soba Noodle Salad

This is a great salad for when you fire up the BBQ and decide to cook some steaks.  It's also terrific along side some crispy fried tofu... or just on it's own with a side of Netflix.

Shredded Vegetable and Soba Noodle Salad
slightly adapted from here
Serves 2

For the Dressing:
1 tablespoon minced ginger root
1 small Asian shallot, finely diced
1 teaspoon sea salt flakes
1 tablespoon rice wine vinegar
1 tablespoon tamari
3 tablespoons sunflower oil

For the Salad:
270g soba noodles
1/4 red cabbage, shredded with a mandolin
1 medium carrot, peeled and shredded with a mandolin
2 spring onions, finely sliced
2 tablespoons toasted sesame seeds
Sea salt flakes and freshly ground black pepper
Fresh coriander leaves

Male the Dressing:
Combine the ginger, shallots, salt, vinegar and tamari in a bowl.  Heat the oil over medium heat until it starts to boil.  Remove from the heat and pour it over the ginger mixture.  Set aside to cool.

Make the Salad:
Cook the noodles according to packet instructions. Drain and refresh under cold running water.  Tip the noodles into a large serving bowl.  Add the shredded vegetables and shallots.  Pour the dressing over and toss so that everything is coated in dressing.  Sprinkle with sesames seeds and coriander leaves.


  1. Yumm Jennifer, this salad is so colourful. Love your Japanese dishes too. I have some soba noodles ready to go :) Pinned for later reference x

  2. Such a perfect salad! I would love to have that for lunch right now. I need to buy soba noodles, I should always have some in my pantry!