Soba Noodle Salad

/ Kristen Yarker Nutrition/
Soba Noodle Salad.jpg

This full-meal salad bowl is the perfect balance of textures and tastes, with crunchy sunflower seeds, toothsome shredded carrot and beet, silky noodles, creamy avocado, and chewy raisins. It’s a salad that even non-salad eaters enjoy. It’s also a rare salad recipe that many picky kids enjoy.

Soba Noodle Salad Ingredients

  • 1 bundle soba noodles

  • 2 cups shredded carrot

  • 2 cups shredded beet

  • 1 avocado, diced

  • 1/2 cup sunflower seeds

  • 1/2 cup raisins

For the Dressing

  • 3 tablespoons Balsamic vinegar

  • 1 tablespoon extra virgin olive oil

  • ¼ teaspoon ground black pepper

  • 1/8 teaspoon salt

Soba Noodle Salad Directions

  1. In a medium saucepan, bring the water to a boil. Add the noodles. You may need to lower the heat to prevent boiling over. Boil for 5 minutes, until the noodles are al-dente.

  2. Strain the noodles into a colander and rinse under cold water until the noodles are cool to the touch.

  3. In a medium bowl, combine the noodles, carrot, beet, avocado, nuts, and raisins.

  4. In a jar with a lid, combine the dressing ingredients. Shake well to combine.

  5. Pour the dressing over the salad, tossing to evenly coat the salad.

This is one of the 125 recipes in my cookbook: The Easy Sugar Detox Cookbook: 125 Recipes for a Sugar-Free Lifestyle. Get your copy HERE

Soba Noodle Salad

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