Cold Asian Noodle Salad
Crunchy veggies, soba noodles, and a homemade Asian dressing create a flavorful, cold salad.
Ingredients
Noodles:
- 8 ounces soba noodles, see Notes
- 4 quarts filtered water
- 1 tablespoon Kosher salt
Dressing:
- 1/2 cup low-sodium soy sauce
- 1/2 cup low-sodium soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 1/4 cup avocado oil (or other neutral oil)
- 2 - 3 tablespoons orange marmalade
- 2 tablespoons honey
- 1 tablespoon Toasted Sesame Oil, Abingdon Olive Oil Company
- 1 1/2 teaspoons fresh garlic, finely minced or pushed through a garlic press
- 1 teaspoon fresh ginger root, grated on a zester/Microplane
- 1/2 teaspoon onion powder
- Fine sea salt, to taste (probably not much)
- 1/2 teaspoon ground white pepper
Veggies:
- 1 cup carrots, shredded, see Notes
- 1 1/2 cups broccoli florets, cut into small pieces
- 1/2 cup red onion, thinly sliced
- 1 bell pepper, small-dice, see Notes
- 2 cups green cabbage, thinly sliced/shredded
- 2 cups purple cabbage, thinly sliced/shredded
Topping:
- 1 cup toasted cashews or peanuts
- 1/2 cup green onions, white and green parts, sliced
- 1 tablespoon black and/or white toasted sesame seeds
Instructions
- Make the Dressing first to allow the flavors to marry while you prep the other ingredients. Combine all the ingredients together. Stir, taste, and adjust any ingredients to your tastes. Set it aside.
- Make the noodles. Bring the water up to a boil. Add the salt. Placing a lid onto the pot of water will bring the water up to a boil a little quicker.
- Cook the noodles according to the package directions, usually 7 to 10 minutes. Rinse in cold water; set aside to drain.
- Toss the prepped vegetables with the cold noodles. Drizzle the desired amount of the Dressing over and toss to combine. Taste and add more as desired.
- Top with nuts, green onions, and sesame seeds as desired.
Notes
I try to choose a bell pepper color that is not already prominent in my veggies. For example, I chose a yellow pepper because I already had orange carrots, green edamame, purple cabbage and red onion, etc.
You can add a touch of garlic-chile paste; it will add sodium so keep that in mind. It will add some good heat and extra flavor, if you’re a fan of it.
Do not pour all the Dressing over the vegetables at once. Add, stir, and add some more. You don’t want dressing pooled into the bottom of the bowl. The noodles will continue to soak up the sauce as it sits, especially overnight. The recipe makes enough dressing that about a 1/4 cup can be reserved to “rehydrate” the salad the next day.
Nutrition Facts
Cold Asian Noodle Salad
Amount per Serving
Calories
658.1
% Daily Value*
Fat
32.07
g
49
%
Saturated Fat
4.96
g
31
%
Polyunsaturated Fat
6.26
g
Monounsaturated Fat
19.23
g
Sodium
1761.85
mg
77
%
Potassium
903
mg
26
%
Carbohydrates
84.86
g
28
%
Fiber
6.19
g
26
%
Sugar
24.28
g
27
%
Protein
18.49
g
37
%
Vitamin C
98.77
mg
120
%
Calcium
141.38
mg
14
%
Iron
5.21
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
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