| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 8 ounces soba, or whole-wheat linguine or spaghetti
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar or sherry vinegar
- 2 large cloves garlic, finely grated or minced
- One 2-inch piece ginger, peeled and finely grated
- 1 Fresno chile or red finger chile, finely chopped
- 1/3 cup olive oil or vegetable oil
- 1/4 pound cabbage, very thinly sliced
- 1 cup shelled edamame, thawed if frozen
- 1 small bunch scallions, very thinly sliced on an angle
- 3 tablespoons black sesame seeds or toasted sesame seeds
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and chile in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles, and toss to combine. Sprinkle with the sesame seeds.
Nutrition Facts
| Calories | 540 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1795 milligrams |
| Carbohydrates | 71 grams |
| Dietary Fiber | 4 grams |
| Protein | 16 grams |
| Sugar | 22 grams |
Reviews
I haven’t made the whole salad yet, but did make the dressing. It was pretty good!! I used 1/2 jalepeno instead of the fresno pepper and I added a tsp. of sesame oil and 1 additional tablespoon of the vinegar, as it was too sweet for me. It’s one of the better asian dressings I have made.
This is a fabulous recipe– filling but light! The most important part of this recipe is the flavorful sauce but as far as the veggies and stuff in the salad goes, I think there is some room to get creative and tweak it to fit your personal taste. I added pulled chicken for some added protein and some crispy wonton strips (not healthy but I liked the added “crunchiness”). I forgot to get the pepper at the store so I just spiced it up with red pepper flakes– turned out fine. I am a huge fan of Soba noodles so I definitely recommend using them if you can find them– they aren’t usually with the other pastas– instead check the ethnic foods section or the Asian food section at your grocery store (I always find them there).
Yummy and easy! My son watched this episode with me and we made the salad a few days later. Very easy and tasted just as good. My son is 13 years old and it was a big hit with him. I used wheat spaghetti and green onions for the scallions. Am making it for my 21 yr old son and his girlfriend tonight!
This is soooo delicious! And because it is packed with vitamins and protein (especially when using the soba noodles), you feel very good about eating it. Even better the next day! Definitely going into my regular rotation. Thanks a ton, Rachel!
Insanely good and satisfying. Could not find fresno chilis so I subbed in some chili paste – but be warned the longer the salad sits the more intense that chili gets! LOL I didn’t mind but perhaps others would. I also increased the cabbage for more crunch. There are so many varieties one can make with this as the basis for the recipe. This has become a favorite “take to the beach” salad.
This was outstanding! My family’s “heat preference” runs from mild to medium salsa, and when I used the red finger pepper, I pulled out all the ribs and seeds – not knowing how hot it would be. It would have been just fine to have left the ribs on, seeds out. This recipe is going into rotation. It also took me longer than 20 minutes, but I could see that time coming down with practice and good mis en place. I used whole wheat spaghetti noodles, as my store didn’t have real Soba noodles – the salad was still amazing! Good leftover, too. Make sure you use a big bowl for tossing. We even liked it with the black sesame seeds.
Really good! Definitely easy to make. I think it took me longer than 20 min though. The market did not have Fresno chiles so I used a green jalapeno. I also used soba noodles. I have already recommended this to several people.
I thought this salad was delicious!! I had invited both of my sisters for lunch and I followed the recipe exactly as written except for the chile pepper. Cabbage gave it a nice crunch and the dressing was exceptional. I loved it.
Better than I thought. WAY better than I thought! So yummy and light… Love our food spicy so left most of the ribs on the pepper and it warmed us right up (be careful if you are sensitive to hot foods). 🙂 Going into my rotation for sure. Served with the Wasabi cod recipe (though I used Chilean Sea Bass – it was on sale and is amaaaazing!!). I’m going to start a pop-up just serving this dish it was that good. Thanks Rachael!
Usually not a big cabbage fan, but boy did we love this!