Description
The citrus scallion dressing on this cold soba noodle salad will keep you (and your guests) coming back for more. This Japanese-inspired salad is make-ahead and can be served cold or at room temperature, so pack it for your next summer potluck or picnic.
Ingredients
Scale
For the Salad
- 1 package soba noodles, gluten-free if necessary
- 1 red bell pepper, sliced thinly
- 2 medium carrots, sliced thinly into matchsticks
For the Dressing
- 4 tablespoons + 1 tsp olive oil or sesame oil
- 1 bunch scallions, thinly sliced into rounds. Reserve half of the dark green for topping
- 1 jalapeño, minced
- 1 1/2 tsp salt
- 1 lemon
- 1/2 cup cilantro, roughly chopped
- Sesame seeds for topping, optional
Instructions
- Bring a medium pot of salted water to a boil. Add the sliced carrots and blanch until just tender, about 1 minute. Using a slotted spoon, transfer the carrots to a colander in the sink and run cold water over them to stop the cooking process.
- Return the water in the pot to a boil and add the soba noodles. Reduce heat to medium and cook until tender, about 3-4 minutes. Drain and run under cold water to stop the cooking process and to cool the noodles for the salad.
- In a small saucepan, heat the olive oil.
- Place the sliced scallions, minced jalapeño and salt in a heat-proof bowl.
- When the oil is heated (it will be shimmering), carefully pour the hot oil over the scallion mixture in the bowl. Immediately stir to combine, using a spoon to lightly bruise the scallions and jalapeño to release their flavors into the oil. Add the lemon juice and stir the dressing to combine.
- In a large bowl, combine cooked soba noodles, red bell pepper and blanched and cooled carrots. Add the dressing and cilantro, toss well, and top with reserved scallion greens and sesame seeds.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 Bowl
- Calories: 395
- Sugar: 5.7 g
- Sodium: 957.4 mg
- Fat: 32.4 g
- Saturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 24.8 g
- Fiber: 6.8 g
- Protein: 8.5 g
- Cholesterol: 0 mg
