Ginger Scallion Soba Salad

Ginger Scallion Soba Salad is a dairy free and lacto ovo vegetarian salad. One portion of this dish contains about 11g of protein, 12g of fat, and a total of 293 calories. For $1.05 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. 17 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Budget Bytes. Head to the store and pick up vegetable oil, honey, ginger, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. Mint and Scallion Soba Noodles, Scallion Chicken and Soba Noodles (Ww), and Soba Noodle Salad with Ginger Peanut Dressing are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until youre ready to assemble the salad.Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente).While youre waiting for the water to reach a boil (and for the noodles to cook once added), prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks.When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing wont stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.

 

Step by step:

1. First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end.

2. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until youre ready to assemble the salad.Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente).While youre waiting for the water to reach a boil (and for the noodles to cook once added), prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks.When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing wont stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.

Nutrition Information:

covered percent of daily need