Soba Salad with Scallion Ginger Vinaigrette

Name: Soba Salad with Scallion Ginger Vinaigrette
Prep time: 20

4.8 out of 5 stars (based on 4 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

I love cold soba noodles. The first time I ever ate them was in a little noodle shop in Tokyo. The people there giggled because I wasn’t able to slurp them Japanese style. An elegantly...

1 tablespoon grated ginger
1 teaspoon sesame oil
1 teaspoon grape seed or canola oil
1 tablespoon lime juice
½ cup roughly chopped scallions, white and light green parts only
1 teaspoon mirin or sherry
2 teaspoons honey
3 tablespoons rice vinegar
Salt, to taste
12 ounces soba noodles
3½ ounces firm tofu, cut into ½-inch dice or Marinated Tempeh
1 cup diced mango
½ cup diced avocado
1 cup chopped arugula

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Nutrition Facts

Calories

418 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

4 g

Carbohydrates

77 g

Sugar

9 g

Fiber

3 g

Protein

17 g

Sodium

683 mg

Directions

In a blender or food processor, add the grated ginger, sesame oil, grape seed or canola oil, lime juice, scallions, mirin, honey, rice vinegar, and salt. Blend until smooth. Taste for seasoning. Set aside.
Cook soba noodles according to package instructions. Drain and run under cold water.
In a large bowl, toss the noodles with tofu or tempeh, mango, avocado, arugula, and the scallion dressing. Taste for seasonings. Serve cold or at room temperature.

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