Soba Salad With Cukes And Roots Recipe

Name: Soba Salad With Cukes And Roots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 2 bundles soba noodles (from 10.58 oz/300 g package); 3 baby carrots, washed, peeled, ends trimmed; 3 baby beets, washed peeled, ends trimmed; 1 japanese cucumber, halved lengthwise, seeded and cut into 1-inch matchsticks; 1 bunch beet greens, roughly chopped; For the dressing; 4 tablespoons fresh carrot juice; 2 tablespoons tamari or soy sauce; 2 tablespoons lemon juice; 1 1/2 teaspoons sesame oil; 1 teaspoon fresh ginger, peeled, grated

Servings: persons

For the salad
2 bundles soba noodles (from 10.58 oz/300 g package)
3 baby carrots, washed, peeled, ends trimmed
3 baby beets, washed peeled, ends trimmed
1 japanese cucumber, halved lengthwise, seeded and cut into 1-inch matchsticks
1 bunch beet greens, roughly chopped
For the dressing
4 tablespoons fresh carrot juice
2 tablespoons tamari or soy sauce
2 tablespoons lemon juice
1 1/2 teaspoons sesame oil
1 teaspoon fresh ginger, peeled, grated

1
Cook soba noodles according to directions on package. Place chopped greens in colander. Drain soba into the same colander to wilt the greens. Rinse with cold water and toss to mix greens with noodles. Set aside and let drain.
2
Peel baby carrots, beets. Using same peeler, continue to peel vegetables crosswise, making thin circular pieces. Place cucumber matchsticks, carrot and beet cuts in a bowl with ice water, letting vegetables sit for a few minutes until crisp. If ice is not available, place vegetables in a bowl with water and place in freezer for a few minutes. Drain vegetables.
3
Combine dressing ingredients in a small bowl or jar and whisk to mix.
4
Place noodles and greens in serving bowl. Fold in cut vegetables. Pour dressing over salad and toss to coat. Serve and enjoy!

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the salad, 2 bundles soba noodles (from 10.58 oz/300 g package), 3 baby carrots, washed, peeled, ends trimmed, 3 baby beets, washed peeled, ends trimmed, and more.

Yes, Soba Salad With Cukes And Roots falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Soba Salad With Cukes And Roots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions