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1
For the honey-sesame vinaigrette: In a medium mixing bowl, combine the soy sauce, olive oil, honey, sesame oil, rice vinegar, scallions, ginger and black pepper.
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2
Mix well to combine.
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3
Cover and set aside for 30 minutes.
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4
For the grilled red plums: Preheat a grill or grill pan to medium-high heat.
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5
Place the quartered plums in a small mixing bowl and toss with the canola oil.
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6
Sprinkle the plums with the sugar.
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7
Scrape and oil the grill grates.
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8
Place the plums on the grill, flesh side down, and grill until caramelized and slightly charred on both sides, about 10 minutes total.
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9
Remove the plums to a plate and set aside.
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10
For the soba noodle salad: Bring one gallon of water to a boil in a stockpot.
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11
Add the soba and stir to submerge.
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12
Bring the water back to a boil and cook the noodles for 5 to 8 minutes.
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13
Drain in a colander and rinse the soba well under cold running water to remove all of the starch.
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14
Drain well and refrigerate.
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15
In a large bowl, combine the chilled soba noodles, Napa cabbage, shiitakes, carrots, cucumbers and red peppers.
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16
Toss with the honey-sesame vinaigrette.
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17
Plate the salad on a large serving platter and garnish with the toasted sesame seeds and grilled plums.
