Photo: Soba Noodle Salad Recipe
Ingredients
- Kosher salt
- 8 ounces dried buckwheat soba noodles
Dressing:
- 1/3 cup creamy almond butter
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sesame oil
- 1 1/2 tablespoons honey
- 2 teaspoons wasabi paste
- One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
- One 1 1/2-pound head napa cabbage, cored and shredded
- 3 green onions, thinly sliced
- 1 red bell pepper, cored, seeded and thinly sliced
- 1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
- 1 cup slivered almonds, toasted, see Cook's Note
- 3 tablespoons black sesame seeds
Directions
Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
Notes
Cook's Note: Dried buckwheat soba noodles, sesame oil, wasabi paste and black sesame seeds can be found at Asian markets or the Asian section of grocery stores.
To toast the almonds, arrange in a single layer on a baking sheet. Heat the oven to 350 degrees F. Bake the almonds until lightly toasted, 6 to 8 minutes. Cool completely before using.
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By TessaMarie45
Minneapolis, MN
on April 14, 2013
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Delicious! A great combination of flavors and textures. I added a clove of garlic and a squirt of siracha sauce for a little extra kick to the dressing. I also added shredded carrots. Would be great with some shrimp or tofu on top to make it a meal. Will be making this again- possibly as an appetizer inside of a baked wonton cup.
By millerk124
Naples, FL
on April 11, 2013
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This is a very good salad. The dressing is excellent. I must say that my issue with it was the HUGE amount that it makes and may end up being wasted. It was hard to find a small head of Napa cabbage. I ended up keeping the noodles and dressing separate so that I could have leftovers so as not to waste the $10 head of cabbage! The dressing must be put on the noodles while they are warm so they don't get sticky, therefore leftovers must be reheated. Otherwise, it made for a very tasty dish!
By tandss_12056921
Anderson, CA
on April 09, 2013
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I love Giada's recipes but not sure about this one. Everything was good except the dressing. I did not have almond butter and substituted peanut butter. I can't believe that the results would have been this drastic. I watched the show and was impressed, but the dressing was thick and bland. Instead of throwing it out, I am going to "stir fry" it tonight...that should be good (I hope!
Read all 10 reviews