Try this simple, sweet-and-savory spring salad.
Recipes by Sarah Godwin | Photographed by Joe Worthem
This salad features Japanese soba noodles. Made from buckwheat flour, they pack a nutty flavor and dense texture. Here, the noodles are topped with a savory dressing and freshly cut spring vegetables for a bright seasonal flavor.
¼ cup rice vinegar
2 tablespoons coconut aminos or soy sauce
½ teaspoon sesame oil
2 teaspoons grated ginger
2 teaspoons grated garlic
1 tablespoon honey
6 ounces soba noodles
Sliced avocado, for garnish
Sliced radish, for garnish
Sliced watermelon radish, for garnish
Sliced English cucumber, for garnish
Blanched sugar snap peas, for garnish
Steamed edamame, for garnish
Mint leaves, for garnish
In a medium bowl, whisk together rice vinegar, coconut aminos, sesame oil, ginger, garlic and honey to make the Ginger Sesame Dressing. Set the dressing aside.
Bring 4-5 cups water to a boil in a medium saucepan over medium heat. Add soba noodles, and cook until noodles are soft, 5-6 minutes. Transfer noodles to a colander, and rinse with cold water. Transfer cooled noodles to a large bowl, and toss with Ginger Sesame Dressing. Serve noodles in shallow bowls topped with garnishes of your choice.