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.

2 comments:

  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
    https://missfoodfairy.com/2016/11/29/great-ocean-road-chocolaterie-ice-creamery/

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  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!

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