Rainbow soba salad with ginger and miso dressing recipe
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- Serves 2
- 10 mins to prepare and 5 mins to cook
- 413 calories / serving
- Dairy-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1735kJ 413.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 48.9gProtein 15.6gFibre 13.3g
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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.
- See more Healthy lunch ideas
