Red Meat Allergy Friendly Classic Sesame Soba Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!