As we conclude our journey through the world of Colorful Cold Soba Salad, consider yourself armed with a culinary masterpiece that's as dazzling as it is delightful. Now, it's time to spread the love! Share this vibrant recipe with your food-loving friends and family, and don't miss out on more gastronomic adventures – subscribe to my blog. Together, let's keep the kitchen creativity alive!
1cupmesclun greens or thinly sliced red and green leaf lettuce
1English cucumber or 2 kirby cucumbers, thinly sliced
1/2red bell pepper, thinly sliced
1/2Asian pear, thinly sliced
1/4red onion, thinly sliced
Instructions
Cook the soba noodles according to package directions.
While the noodles are cooking, in a small bowl, mix together the broth, soy sauce, vinegar, sugar, and sesame oil.
Drain the noodles and rinse in cold water. Drain very well, lining a colander with paper towels if needed. Let cool a bit.
In sections on a circular serving platter, arrange the greens, cucumber, bell pepper, Asian pear, and red onion. Place the soba noodles in a heap in the center of the platter.
Just before serving, pour the dressing over the salad.
Video
Notes
SUBSTITUTION TIP: To make a vegan or vegetarian version, use vegetable broth in the dressing instead of chicken broth.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.