Rainbow Soba Noodle Salad

Rainbow Soba Noodle Salad | Nadia Felsch


Rainbow Soba Noodle Salad
Prep time
Cook time
Total time
yield: 2
  • 2 cups cooked buckwheat soba noodles
  • 1 cup red cabbage
  • 1 carrot
  • 2 heaped tablespoons fresh coriander
  • 2 heaped tablespoons fresh mint
  • 1 cup snowpea sprouts
  • ½ cup goat’s cheese
  • Salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  1. Prepare noodles as per instructions on packet
  2. Whilst they’re cooking, finely shred cabbage and carrot, set aside
  3. Finely chop herbs
  4. Combine cooked noodles with all vegetables, herbs and cheese
  5. Season and coat well with oil to serve
This one tastes as good as it looks!
Combines beautifully with grilled or BBQ chicken, hard boiled eggs or your favourite seafood.
If you can’t find buckwheat soba noodles and you’re OK with gluten, use regular soba.

TOP TIP - Prepare it the night before to make nutritious lunches blissfully stress-free.

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