Soba Salad

This vibrant Soba Salad combines nutty buckwheat noodles with fresh vegetables and a tangy sesame dressing, making it a refreshing vegan breakfast option. It's quick to prepare, satisfying, and packed with nutrients to kickstart your day.

Ingredients

• Soba noodles - 100g
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 10g, chopped
• Sesame seeds - 1 tablespoon, toasted
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Maple syrup - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to 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, green onions, and cilantro.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, salt, and black pepper to create the dressing.
4. Add the cooled soba noodles to the vegetables in the mixing bowl. Pour the dressing over the top and toss gently to combine, ensuring everything is evenly coated.
5. Serve the salad in bowls, garnished with toasted sesame seeds.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants from fresh vegetables and sesame seeds.

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