Cold Soba Noodles With Summer Veggies

Prep Time
Cook Time
Ready In

"This is from our local grocery store flyer. Consider the ingredients list a guide, letting your creativity run wild."

Original is 6 servings


  • Serving Size: 1 (216.6 g)
  • Calories 329.7
  • Total Fat - 15 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 0 mg
  • Sodium - 425.9 mg
  • Total Carbohydrate - 45.2 g
  • Dietary Fiber - 3 g
  • Sugars - 4 g
  • Protein - 8.5 g
  • Calcium - 63.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 50.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

For dressing, combine rice vinegar, lime juice, honey, sesame oil, hot sauce and ginger. Whisk until smooth. Add canola oil in a slow , steady stream, whisking as you pour to create an emulsion. Set aside.

Step 2

In a large mixing bowl, toss noodles with dressing. Add cucumber, carrots, red bell pepper, radishes, cabbage, cilantro and mint. Season to taste with salt and pepper. Toss to combine, top with the scallions, and serve. Refrigerate any leftovers.


No special items needed.

3 Reviews

dienia b

Cool and refreshing salad on these hot days .i love the use of fresh veggies


review by:
(8 Jul 2020)


A wonderful salad! I was out of sesame oil and my package of noodles was only 8 ounces but otherwise made as directed. Served with chicken rolls and watermelon for a wonderful summer meal! Thanks for sharing!


review by:
(17 Aug 2019)


This is one wonderful salad with great flavours! I left out the red peppers as I can't eat them. For the salt I used 1 tbsp low sodium soy sauce. Served lime wedges & toasted sesame seeds on the the side. I made the whole recipe to have plan aheads for tomorrow for the two of us. Thanks for sharing this keeper Teresa! Made for Billboard Recipe Tag.


review by:
(24 May 2018)

You'll Also Love