YUZUCO Cold Soba Salad | Recipe by Victoire Loup

Dish

Yuzu Ginger Soba Salad

A bright and balanced dish that can be a side dish or the main course. Silky smooth soba with crunchy veggies and a perfectly tart yuzu-ginger dressing. A refreshing and hearty salad you can serve all summer long.

see recipe below

cold soba salad with yuzu-ginger dressing, carrot and cucumber being mixed by hand in a bowl by victoire loup

Ingredients

2 tbsp Yuzu Super Juice
2 tbsp soy sauce (or coconut aminos)
1 tbsp rice vinegar (or mirin)
1 tbsp honey (or maple syrup)
1 tsp grated ginger
1 tsp minced garlic
salt and pepper to taste
½ teaspoon sesame oil
8oz cold soba noodles (or udon)
2 carrots
2 cucumbers
cilantro and mint leaves (for garnish)
¼ cup toasted sesame seeds (for garnish)
Optional: scallions / shrimp / tofu

Instructions

Step 1

In a small bowl, whisk together the yuzu super juice, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil.

Step 2

Cook the noodles according to the package instructions. Once cooked, drain and rinse them under cold water to cool and stop the cooking process. Drain well and set aside.

Step 3

Peel the carrots and cut both carrots and cucumbers in julienne stips. In a large mixing bowl, combine the cooled noodles, julienned vegetables and yuzu-ginger sauce. Toss to coat and garnish with chopped cilantro and mint leaves as well as toasted sesame seeds and any optional toppings.

In this recipe