Rainbow Soba Salad

Serves 6
Time 20 min
Rainbow Soba Salad

We can't get enough of this versatile salad of great veggies and whole grain buckwheat soba noodles. Prepare it in about 20 minutes to enjoy as a light meal or side dish, or pack it in a lunchbox for a healthy meal on the go.

Special Diets:

Dairy FreeDairy Free
VegetarianVegetarian

Ingredients

    2 tablespoonsrice vinegar
    1 1/2 tablespoonslow-sodium tamari
    1 tablespoonhoney
    3 cupsshredded carrots (about 6 medium carrots)
    1 1/2 cupsshredded green cabbage
    1 cupshredded red cabbage
    3kale leaves, stems and tough center ribs removed, very finely sliced
    1 package (8-ounce)buckwheat soba noodles
    1/4 cuptoasted sesame seeds

Exclusively for Prime members in select ZIP codes.

Method

In a large bowl, whisk together vinegar, tamari and honey.


Add carrots, green cabbage, red cabbage and kale, and toss well. Set aside.


Cook soba noodles according to package directions.


Run cold running water over noodles and drain well. Add to salad and toss again.


Sprinkle with sesame seeds.


The salad will keep refrigerated for up to 4 days.

Nutritional Info

Serving Size

Calories

220

Total Fat

3.5g

Saturated Fat

0g

Cholesterol

0mg

Sodium

220mg

Total Carbohydrate

41g

Dietary Fiber

4g

Total Sugars

8g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.