Rainbow Soba Noodle Salad

14 25 382
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Rainbow Soba Noodle Salad
Health Highlights


171 gm Japanese noodles, soba, dry
3 large Carrots (julienned)
1 1/2 cup shredded Red cabbage
1 cup Edamame (soybeans), cooked
1/2 cup Green onion (thinly sliced)
1 tsp Sesame seeds (for garnish, optional)
3 tbsp Soy sauce (or liquid aminos, for dressing)
3 tbsp Lime juice (fresh) (for dressing)
2 1/2 tbsp Sesame oil (for dressing)
1 1/2 tbsp Honey (or agave, for dressing)
2 clove(s) Garlic (pressed, for dressing)
2 tsp Tahini (for dressing)
1/2 tsp Ginger paste (for dressing)
1/2 tsp Sriracha (for dressing)


In a small mixing bowl, whisk dressing ingredients together and set aside.

In a large mixing bowl, toss all salad ingredients together with the exception of the soba noodles and set aside. Cook soba noodles according to package directions. Pour cooked noodles into a colander and rinse with cold water, until noodles are cold to the touch. Drain as much water from the noodles as possible and add to the large mixing bowl and toss with other salad ingredients.

When ready to serve, pour dressing over salad and toss to combine and add salt to your liking. If serving at a later time, or are only enjoying part of the salad now, prepare only want you plan to eat immediately and store the remaining salad and dressing separately in an airtight containers in the refrigerator until ready to enjoy.

If cooking edamame yourself from frozen, make sure to run the (cooked) edamame under cold water until they are cold to the touch.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 382
Calories from fat 120
Calories from saturated fat 16.4
Total Fat 13.3 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 4.7 g
Cholesterol 0
Sodium 1349 mg
Potassium 658 mg
Total Carbohydrate 54 g
Dietary Fiber 5.3 g
Sugars 11.8 g
Protein 14.3 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 0.4
Vegetables 2.1

Energy sources


Meal Type(s)