Rainbow Thai Noodle Salad
A veggie loaded soba noodle salad with a Thai inspired dressing
Servings: 6
Calories: 309kcal
Ingredients
- 6 oz buckwheat soba noodles
- 1 red pepper seeded and thinly sliced
- 2 carrots peeled and cut into matchsticks
- 2 cups shredded red cabbage
- 2 green onion sliced
- 2 cups bean sprouts
- 2 cups baby spinach sliced
- 1⁄4 bunch cilantro chopped
- 1⁄2 cup peanuts chopped
For the dressing:
- 1⁄4 cup fish sauce (or vegetarian fish sauce)
- 3 Tablespoons lime juice
- 1⁄2 cup seasoned rice vinegar
- 1 clove garlic crushed
- 1⁄2 Tablespoon finely chopped fresh ginger
- 1⁄4 cup sesame oil
- 1⁄4 cup tamari
- 1 Tablespoon honey
Instructions
- Cook the soba noodles according to package directions then drain and cool under cold running water. Let the noodles sit in the colander to drain.
- Prepare the red pepper, cabbage, carrot, green onions, spinach, cilantro and peanuts while the noodles cool and drain.
- Mix together the fish sauce, lime juice, rice vinegar, garlic, ginger, sesame oil, tamari and honey to make the dressing.
- Add the noodles and vegetables to a large bowl and toss gently to mix them together.
- Pour the dressing over the salad, then toss to coat everything.
- Top the salad with the chopped peanuts and some extra chopped cilantro for garnish.
Nutrition
Calories: 309kcal | Carbohydrates: 36g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 1561mg | Potassium: 525mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5361IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 3mg