Crunchy Sesame Soba Salad with Spicy Ginger Lime Vinaigrette

Ingredients

• •12 ounces soba noodles
• •2 cups shredded purple cabbage
• •1 cup shredded carrots
• •1 red bell pepper, thinly sliced
• •1 cucumber, julienned
• •3 green onions, thinly sliced
• •1/4 cup fresh cilantro, chopped
• •2 tablespoons sesame seeds, toasted
• •1/4 cup soy sauce
• •2 tablespoons sesame oil
• •1 tablespoon rice vinegar
• •2 tablespoons lime juice
• •1 tablespoon honey or maple syrup
• •1 tablespoon grated ginger
• •1 clove garlic, minced
• •1 teaspoon sriracha (optional for spice)
• •1/4 cup vegetable oil

Instructions

1. 1

   Bring a large pot of water to a boil. Cook the soba noodles according to package instructions (about 6-8 minutes). Drain and rinse under cold water.

2. 2

   Toast sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Set aside.

3. 3

   Prepare the vegetables: shred the cabbage and carrots, slice the red bell pepper and green onions, and julienne the cucumber.

4. 4

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, lime juice, honey, grated ginger, minced garlic, sriracha (if using), and vegetable oil to make the vinaigrette.

5. 5

   In a large mixing bowl, combine cooked soba noodles, shredded cabbage, carrots, red bell pepper, cucumbers, green onions, and cilantro.

6. 6

   Pour the vinaigrette over the noodle and vegetable mixture and toss until well coated.

7. 7

   Sprinkle toasted sesame seeds over the salad and serve immediately, or refrigerate for up to 2 hours for the flavors to meld.