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asian soba noodle salad with rainbow vegetables and ginger sesame dressing

Rainbow Soba Noodle Salad

A fast to make, vibrantly colorful mix of vegetables, springy soba noodles, and zesty ginger honey dressing makes this a low calorie, low fat, vegan, and superfood healthy salad that's packed with flavor.
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Course: Appetizer, brunch, Dinner, Entree, lunch, Noodle, Salad, Side Dish, Snack
Cuisine: Asian
Keyword: 30 minutes or less, breakfast, easy, ginger honey dressing, gluten free, healthy, noodle salad, rainbow salad, salad, soba noodle, vegan, vegetables, vegetarian option
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 158kcal

Equipment

  • microplane or fine grater optional
  • mandolin optional
  • peeler
  • colander

Ingredients

  • 2 bundles Soba noodles
  • Water for boiling
  • 3-4 Red Thai Chilis thin sliced
  • ½ Large Carrot make 3" thin ribbons with peeler
  • ½ Yellow Bell Pepper julienne
  • ½ Cucumber peel then cut half circles
  • 2 cups Baby Spinach pre-packed and pre-washed
  • ¾ cup Red cabbage use mandolin or cut very thinly
  • ¼ cup Cilantro chopped
  • ½ cup Crushed salted roasted cashews

Ginger Honey Dressing

  • 2 tbsp grated fresh ginger use microplane
  • ½ cup honey
  • 3 tbsp rice vinegar
  • 1 tsp yellow mustard
  • 1 tsp toasted sesame seeds

Instructions

Make Soba Noodles

  • Boil water and when boiling, add the soba noodles. Do NOT add anything else to the water.
    Follow package for the time.
    2 bundles Soba noodles, Water
  • Taste test for soft (but never mushy) soba noodles. Immediately strain from the water and rinse with very cold water. Gently use hands to run through the noodles to rid of starch for one minute.
  • Shake off water and let the noodles rest so the water comes off. Use a paper towel to gently blot out any excess water.

Make the Salad

  • Combine all the vegetables and the noodles in a big bowl. Gently mix and incorporate everything together until well mixed.
    Transfer to your serving platter or use same bowl. Garnish on top with the cashews.
    ½ Large Carrot, ½ Yellow Bell Pepper, ½ Cucumber, 2 cups Baby Spinach, ¾ cup Red cabbage, ¼ cup Cilantro, ½ cup Crushed salted roasted cashews, 3-4 Red Thai Chilis
  • Serve the salad dressing on the side.

Make Ginger Honey Dressing

  • Whisk all salad dressing ingredients together.
    Then sprinkle in the toasted sesame seeds last.
    2 tbsp grated fresh ginger, ½ cup honey, 3 tbsp rice vinegar, 1 tsp yellow mustard, 1 tsp toasted sesame seeds

Finalizing the Salad

  • If this is for a party then serve the dressing in its own separate container. If it's to be eaten right way, you can toss with the dressing.
    Serve everything and Enjoy!

Notes

Serving Suggestions:
  • try with Creamy Peanut Dressing as another dressing choice
  • serve with limes on the side
  • top with Firecracker Salmon 
  • Add edamame
  • serve as a side dish next to Filipino Chicken Skewers or BBQ 
  • Bring to a potluck

Nutrition

Nutrition Facts
Rainbow Soba Noodle Salad
Amount per Serving
Calories
158
% Daily Value*
Fat
 
0.5
g
1
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Sodium
 
43
mg
2
%
Potassium
 
272
mg
8
%
Carbohydrates
 
40
g
13
%
Fiber
 
2
g
8
%
Sugar
 
37
g
41
%
Protein
 
2
g
4
%
Vitamin A
 
3018
IU
60
%
Vitamin C
 
49
mg
59
%
Calcium
 
42
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.