SCALLION HERB CHICKPEA SALAD
Steps:
- Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It's okay if the avocado is a bit chunky still.
- Drain the can of chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed.
- Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.
Nutrition Facts : ServingSize 1.5 Cups, Calories 415.85 kcal, Carbohydrate 49.5 g, Protein 17.7 g, Fat 19 g, Fiber 18.9 g, Sodium 702.9 mg
SOBA NOODLE SALAD WITH SESAME GINGER SOY VINAIGRETTE
This easy and flavorful Asian-inspired soba noodle salad is perfect with any veggies you have on hand and can be served cold, warm, or at room temperature.
Provided by Liz DellaCroce
Categories Side
Time 15m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
- Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
- In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).
- Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.
- Toss well to coat and season with salt and pepper to taste before serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 57 g, Protein 9.5 g, Fat 8.5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 32 mg, Fiber 6.6 g, Sugar 7.7 g, UnsaturatedFat 7.5 g, ServingSize 1 serving
BUDGET BYTES' GINGER SCALLION SOBA SALAD
http://www.budgetbytes.com/2011/09/ginger-scallion-soba-salad/ Budget Bytes is a website where the author creates, prepares and then photographs her recipes, all made for a cost of under $10 (in USA at least). She includes beautiful pictures and step by step instructions, the link the this recipe is above. I am adopting it to share the love, but I do encourage you to check out her website for MANY more amazing ideas. This recipe should be approx $8.30 to make, cheaper if you already have items or they are on special.
Provided by Satyne
Categories Asian
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until you're ready to assemble the salad.
- Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente).
- While you're waiting for the water to reach a boil (and for the noodles to cook once added), prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks.
- When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing won't stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.
Nutrition Facts : Calories 301.9, Fat 12.1, SaturatedFat 1.6, Sodium 670, Carbohydrate 41.1, Fiber 3.3, Sugar 5.8, Protein 11.7
SOBA SALAD WITH SCALLION GINGER VINAIGRETTE
Our founder Ann loves cold soba noodles. In her words, "The first time I ever ate them was in a little noodle shop in Tokyo. The people there giggled because I wasn't able to slurp them Japanese style. An elegantly dressed lady kindly tried to show me how to do it, but I just couldn't! It went against everything my Mum had taught me about polite noiseless eating!" Rest assured, we won't make you slurp up this wonderful Soba Salad With Scallion Ginger Vinaigrette - it's good however you eat it. It mixes traditional soba and dipping sauce with tropical mangos, creamy avocado, and peppery arugula.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- In a blender or food processor, add the grated ginger, sesame oil, grape seed or canola oil, lime juice, scallions, mirin, honey, rice vinegar, and salt. Blend until smooth. Taste for seasoning. Set aside.
- Cook soba noodles according to package instructions. Drain and run under cold water.
- In a large bowl, toss the noodles with tofu or tempeh, mango, avocado, arugula, and the scallion dressing. Taste for seasonings. Serve cold or at room temperature.
Nutrition Facts : Calories 1672
GINGER SCALLION SOBA SALAD
Yield 6
Number Of Ingredients 10
Steps:
- First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until you're ready to assemble the salad. Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente). While you're waiting for the water to reach a boil (and for the noodles to cook once added), prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks. When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing won't stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.
SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE
Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.
Provided by gailanng
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
- To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.
SOBA NOODLE SALAD WITH CHICKEN AND SCALLIONS
Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient list.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a large pot of boiling water, cook soba according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.
- Drain soba, rinse with cold water, and drain again. Transfer to bowl with soy mixture and toss. Add chicken, scallions, and cabbage and toss to combine.
Nutrition Facts : Calories 505 g, Fat 8 g, Fiber 5 g, Protein 38 g
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SESAME-GINGER CUCUMBER SOBA NOODLE SALAD
From simple-veganista.com
5/5 (9)Total Time 16 minsCategory EntreeCalories 408 per serving
- Soba noodles: Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so). Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy.
- Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.
- Combine: Once noodles are rinsed, return to the pot they cooked in, add the cucumber, cilantro and about 3/4 of the sauce, toss well.
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