Eosinophilic Esophagitis Friendly Classic Sesame Soba Salad
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Learn more →Ingredients
4 servings
For the salad
- 8 oz soba noodles
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced english cucumber
- 4 scallions, thinly sliced
For the dressing
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp tahini
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes
For serving
- 2 tbsp sesame seeds
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a small plate and set aside.
- 2
Bring a large pot of water to a boil. Cook the soba noodles according to package directions until just tender with a slight resistance at the center, about 4–5 minutes. Drain in a colander and rinse thoroughly under cold running water until the noodles are completely cool, rubbing them gently to remove surface starch.
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