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Rainbow soba salad with ginger and miso dressing recipe

Rainbow soba salad with ginger and miso dressing recipe

8 ratings

Give your packed lunch some serious style with this veggie-friendly soba salad. Not only is it loaded with gorgeous colours, flavours and textures, but it is also a source of protein, low in saturates and ticks off two of your five a day. See method

Ingredients

  • 84g soba noodles (1 bundle from a 250g pack)
  • 2 carrots, peeled and shredded
  • ¼ small red cabbage, finely sliced
  • 150g pack cooked edamame beans

  • 6 radishes, finely sliced
  • handful coriander leaves

For the dressing

  • 3 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • ½ tbsp runny honey
  • 2 tsp miso paste
  • ½ tbsp reduced salt soy sauce
  • 3cm piece ginger, finely grated

Each serving contains

  • Energy

    1735kj
    413kcal     21%

  • Fat

    17g 24%

  • Saturates

    3g 13%

  • Sugars

    17g 19%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 48.9g Protein 15.6g Fibre 13.3g

Method

  1. Add the noodles to a large pan of simmering water and cook for 3-4 mins, until al dente. Rinse in cold water in a colander, then drain well.
  2. Put the dressing ingredients in a bowl and whisk together.
  3. In another bowl, combine the noodles, vegetables and coriander, and serve with some of the dressing drizzled over. Save any remaining dressing for use in other salads.

Tip: To add protein, consider adding beans and pulses.

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