This is one of my favorite summer recipes. I love soba noodles, which are made of buckwheat. They are relatively inexpensive, readily available and a great source of healthy fiber, protein and complex carbohydrates. Mangoes give this a tropical, refreshing feel, perfect for a hot summer day. This is one of the freshest salads you’ll ever taste and only has two rules: don’t overdress; and use lots of summer herbs like mint, basil and cilantro. Wrap the leftovers in rice paper for a quick snack to take on the go.
Ingredients
- 2-3 cups cold cooked soba noodles
- 1 large cucumber (English, Serpent or regular), halved and sliced into half moons (if using regular cucumber, peel first)
- 1 red bell pepper, deseeded and chopped bite size
- 1 medium carrot, shredded
- 1 cup red cabbage, sliced fine (shredded)
- 1 mango, cubed bite size
- Handful of mint leaves, chopped
- Handful of cilantro leaves, chopped
- Handful of basil leaves, chopped
- Juice of two limes
- ½ red or green chili, deseeded and chopped fine
- 2 tablespoons sesame oil (substitute olive oil)
- 1 tablespoon tamari or soy sauce
- 1 tablespoon red chili sauce or siracha
- 1 tablespoon rice wine vinegar (optional)
- 1 tablespoon black sesame seeds or chopped peanuts (optional)
Instructions
Place noodles, chopped vegetables, fresh mango and fresh herbs in a large mixing bowl and gently weave ingredients together until well mixed. In a separate smaller bowl, whisk together the lime juice, chilies, oil, red chili sauce, and vinegar. Drizzle the dressing over the noodles and toss together until the noodles and vegetables are covered in the dressing. Let stand a few minutes before serving. Serve with few black sesame seeds or peanuts, if using, tossed on top.
