Each month we gather at The Salad Bar to celebrate salad based on a common ingredient picked by our Salad Bartender, Wendy from The Weekend Gourmet !
This month #TheSaladBar is going Asian!
I recently discovered soba noodles in our local grocery. If you are not familiar with these noodles, they are made with both wheat flour and buckwheat flour. Soba noodles cook fast and hold their shape well. I thought they would be perfect for an Asian-inspired salad.
Soba Noodle Salad
- 1 bundle soba noodles
- 1 cup savory cabbage, shredded
- 1 cup Mandarin orange segments, drained
- 1/2 cup roasted red peppers, sliced
- 1 Tablespoon sesame seeds
- 1/4 cup Sesame oil
- 2 Tablespoons honey
- 3 Tablespoons rice vinegar
- 1 teaspoon soy sauce
Cook and drain noodles according to package directions.
While noodles cook, toast sesame seeds in the oven (between 2 cookie sheets to prevent “bouncing around”) at 350 ° for 1 minute or 2 until lightly browned.
Place noodles on a serving platter or individual plates. Top with cabbage, peppers and oranges.
Drizzle with dressing and sprinkle with toasted sesame seeds.