Rainbow Soba Salad with Ginger and Miso Dressing Recipe

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.

Serves 2 - 10 mins to prepare and 5 mins to cook - 413 calories / serving

84g soba noodles (1 bundle from a 250g pack)
2 carrots, peeled and shredded
¼ small red cabbage, finely sliced
150g pack 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

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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

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