Ingredients

The following ingredients have 7 Servings
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 cup shredded purple cabbage
  • ½ cup shredded carrots
  • ½ cup shredded zucchini
  • ¼ cup fresh cilantro leaves (roughly chopped)
  • 3 green onions (sliced)
  • 8 oz soba noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoon raw honey
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons Sriracha (optional)

Instruction

  • Prepare the vegetables up to 1 day in advance.
  • To cook soba noodles, bring a large pot of water to a boil.
  • Add noodles and cook for 5-6 minutes. Immediately drain and rinse under cold water to prevent overcooking.
  • To prepare the sauce, while noodles are cooking, in a small bowl, whisk together soy sauce, rice vinegar, honey, and sriracha, if using.
  • To make the salad, in a large bowl, toss all the vegetables until well combined. Then toss it with buckwheat noodles and the dressing. Serve right away, or refrigerate.