Soba Noodle Salad #TheSaladBar

Each month we gather at The Salad Bar to celebrate salad based on a common ingredient picked by our Salad Bartender, Wendy from The Weekend Gourmet !

I recently discovered soba noodles in our local grocery. If you are not familiar with these noodles, they are made with both wheat flour and buckwheat flour. Soba noodles cook fast and hold their shape well. I thought they would be perfect for an Asian-inspired salad.

Soba Noodle Salad

Ingredients

Salad
• 1 bundle soba noodles
• 1 cup savory cabbage, shredded
• 1 cup Mandarin orange segments, drained
• 1/2 cup roasted red peppers, sliced
• 1 Tablespoon sesame seeds

Dressing

• 1/4 cup Sesame oil
• 2 Tablespoons honey
• 3 Tablespoons rice vinegar
• 1 teaspoon soy sauce

Directions
Cook and drain noodles according to package directions.
While noodles cook, toast sesame seeds in the oven (between 2 cookie sheets to prevent “bouncing around”) at 350 &#176 for 1 minute or 2 until lightly browned.
Place noodles on a serving platter or individual plates. Top with cabbage, peppers and oranges.
Drizzle with dressing and sprinkle with toasted sesame seeds.

Be sure to check out these other Asian-inspired salads at this week’s Salad Bar!