Soba Noodle Salad

 

This recipe is from The PCOS Nutrition Center Cookbook by Angela Grassi. I’ve made a few recipes from it, and this one was surprisingly good! 

1 (8-oz) package buckwheat soba noodles 

2 cups diced cucumber 

2 cups chopped red cabbage 

2 green onions, chopped 

1 ½ cups frozen shelled edamame, unthawed 

¼ cup sesame seeds 

½ cup chopped cilantro 

2 Tbsp. sesame oil 

2 Tbsp. low-sodium soy sauce 

4 Tbsp. balsamic vinegar 

1 Tbsp. pure maple syrup 

Cook soba noodles according to package instructions. Drain and rinse with cold water. 

In a large bowl, combined cooked noodles, cucumber, red cabbage, green onions, edamame, sesame seeds, and cilantro. 

In a small bowl, whisk together sesame oil, soy sauce, balsamic vinegar, and maple syrup (I did this by shaking a lidded jar). 

Pour vinaigrette over noodles and vegetables. Toss well to coat. 

Serve at room temperature or cold.