Cold Soba Noodle and Pickled Vegetable Salad with Teriyaki Dressing
Author: 
Serves: 6
 
Ingredients
  • Salad
  • 6 rainbow carrots, peeled into ribbons, separated by color
  • 4 radishes, thinly sliced
  • 1 English cucumber, halved seeded and thinly sliced
  • ½ large red onion, thinly sliced
  • 2 red bell peppers, julienne
  • 3 cups white vinegar
  • 6 cups water
  • 4 tablespoons sugar
  • 6 tablespoons kosher salt
  • 2 bundles soba noodles
  • 2 tablespoons sesame seeds
  • ¼ cups chopped cilantro
  • 2 green green onion, cut on the bias
  • Dressing
  • ¼ cup Kikkoman Teriyaki
  • 2 tablespoons rice vinegar
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 2 cloves garlic, pressed
Instructions
  1. Divide vegetable among 5 bowls or jars, you could also use resealable plastic bags. In a saucepan combine vinegar, sugar, salt and 3 cups of water. Heat over medium-high heat and stir until sugar has completely dissolved. Add remaining 3 cups of water. Pour the mixture over vegetables, making sure to cover the vegetables. Cover and chill for 30 - 45 minutes.
  2. Prepare soba noodles according to package directions. Drain and refrigerate for 30 minutes.
  3. In a small bowl combine dressing ingredients and whisk until emulsified. Drain pickled vegetables and toss with soba noodles, dressing, sesame seeds, green onions and cilantro. Serve cold.
Nutrition Information
Calories: 272 Fat: 12 Carbohydrates: 39 Protein: 4
Recipe by The Noshery at https://thenoshery.com/soba-noodle-pickled-vegetable-salad-teriyaki-dressing/