Servings: 4 / Total Time: 20 minutes / Author: The Migoni Kitchen

Soba noodles are such a versatile item to keep in your pantry. They take about 3 minutes to cook and contain fewer calories and more fiber than traditional pasta, making them a quick and healthy option for a side dish. We love this simple soba noodle salad that we adapt with whatever vegetables we have on hand.

This week we got some beautiful watermelon radishes in our JBG Organic CSA box, which I LOVE because they are so beautiful to photograph and have a milder flavor than most traditional radishes. They go perfectly in this dish.

Photo by The Migoni Kitchen.

Ingredients:

• 6 ounces Soba Noodles
• 3 Cups Green Cabbage, Shredded
• 2 Large Carrots, Sliced into matchsticks
• 1 Watermelon Radish, Sliced into thin rounds
• 2 Green Onions, Diced and whites removed
• 1 Teaspoon Sesame Seeds, for topping
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Miso Paste
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Honey

Instructions:

Cook soba noodles according to package instructions. Drain in cold water and add to a large salad bowl.

Prepare the dressing - add the miso paste, soy sauce, vinegar, sesame oil, and honey into a small bowl and whisk until well combined. Set aside. Add the shredded cabbage, carrot matchsticks, and sliced watermelon radishes to your soba noodles.

Add in half of the dressing and toss well with tongs, adding more dressing as needed. Top with sesame seeds and green onions. Serve alongside your favorite protein such as grilled chicken, tofu, or shrimp.

Photo by The Migoni Kitchen.