Soba Noodle Salad with Vegetables

This Soba Noodle Salad with Vegetables is a refreshing, low-carb Japanese dish that combines the nutty flavor of buckwheat noodles with crisp, colorful vegetables. Perfect for a light lunch, it's both satisfying and nutritious.

Ingredients

• Soba noodles - 100g
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Radishes - 4, thinly sliced
• Green onions - 2, chopped
• Sesame oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Soy sauce - 2 tablespoons (low sodium)
• Fresh cilantro - 2 tablespoons, chopped
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Cook the soba noodles according to the package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the julienned cucumber, carrot, red bell pepper, sliced radishes, and chopped green onions.
3. In a small bowl, whisk together the sesame oil, rice vinegar, and soy sauce to create the dressing.
4. Add the cooked soba noodles to the bowl of vegetables, pour the dressing over the top, and toss gently to combine.
5. Garnish with fresh cilantro and toasted sesame seeds before serving.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 38 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• Provides a good source of protein and fiber from soba noodles.

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