Cold noodle salads are one of my favorite things in the middle of summer. This particular one is a twist on one I've made before - rice noodle salad. I think this salad is best enjoyed on a warm evening with a glass of nice, cool pinot grigio!
Soba Noodle Salad
Serves 4
Dressing:
1/4 c. cilantro, chopped
3 Tbsp. lime juice
2 Tbsp. toasted sesame oil
2 Tbsp. honey
1 Tbsp. mirin
2 Tbsp. rice vinegar
sesame seeds
Salad:
4 oz. soba noodles, cooked & rinsed well under cold water
1 cucumber, chopped (peel if the skin tastes bitter)
2 carrots, chopped
2 cloves garlic, minced
1 Tbsp. ginger, minced
1 green onion, chopped (including green)
Combine dressing ingredients in a small bowl. Combine salad ingredients in a medium bowl. Pour dressing over and mix well. Refrigerate for about 30 minutes. Mix well again prior to serving and top with additional sesame seeds if desired.
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