Best 3 Soba Salad With Carrot And Zucchini Recipes
# Soba Salad with Carrot and Zucchini: A Refreshing and Nutritious Summer Dish
Soba salad is a refreshing and nutritious summer dish that offers a delightful blend of flavors and textures. Made with荞麦面soba noodles, crisp carrot, zucchini, and a light dressing, this salad is a perfect meal for a warm day or a healthy side dish.
In this article, you will find two variations of soba salad with carrot and zucchini. The first recipe features a classic dressing made with soy sauce, rice vinegar, and sesame oil, while the second recipe offers a tangy and spicy dressing made with lime juice, cilantro, and chili peppers.
Both recipes are easy to follow and can be customized to your liking. Feel free to add other vegetables, such as bell peppers, snap peas, or edamame, or top the salad with grilled chicken, tofu, or shrimp for a more substantial meal.
With its vibrant colors, crunchy textures, and delicious flavors, soba salad with carrot and zucchini is a dish that is sure to impress your taste buds and leave you feeling satisfied. So let's dive into the recipes and create this refreshing and nutritious summer salad!
SOBA SALAD
For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.
Provided by Mark Bittman
Categories quick, salads and dressings, times classics, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
- In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams
SOBA SALAD WITH CARROT AND ZUCCHINI
Steps:
- Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
SOBA NOODLE SALAD
Provided by Food Network
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a small bowl and set aside.
- Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
- Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.
Tips:
- Use high-quality soba noodles. The better the noodles, the better the salad will be. Look for noodles that are made with 100% buckwheat flour and have a slightly nutty flavor.
- Cook the noodles al dente. This means cooking them until they are just tender but still have a slight bite to them. Overcooked noodles will be mushy and unpleasant.
- Rinse the noodles with cold water after cooking. This will help to stop the cooking process and prevent the noodles from sticking together.
- Use fresh vegetables. Fresh vegetables will give your salad the best flavor and texture. If you can, buy organic vegetables whenever possible.
- Shred the vegetables into thin strips. This will help them to cook evenly and absorb the dressing better.
- Make the dressing ahead of time. This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to 2 weeks.
- Toss the salad gently. This will help to prevent the noodles and vegetables from breaking.
- Serve the salad immediately. Soba salad is best when it is fresh. However, you can store leftovers in the refrigerator for up to 2 days.
Conclusion:
Soba salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a soba salad that is sure to impress your friends and family.
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