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Rainbow soba salad with ginger and miso dressing recipe
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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
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Energy
1735kj
413kcal
21%
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Fat
17g
24%
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Saturates
3g
13%
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Sugars
17g
19%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 48.9g
Protein 15.6g
Fibre 13.3g
Method
- 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.
- Put the dressing ingredients in a bowl and whisk together.
- 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.
See more Healthy lunch ideas