Try this different take on the usual soba salad. Light, refreshing, healthy and meatless!
In a large pot bring brewed coffee and salt to a boil. Add soba noodles and cook for 5 to 6 minutes, stirring occasionally. Once noodles are al dente remove from heat and drain. Next run noodles under cold water to cool them down quickly and make sure to drain well.
To make the vinaigrette whisk the soup base, rice wine vinegar, vegetable oil, sesame oil, Tabasco, ginger, and garlic together in a large bowl. Add soba noodles, Chinese and red cabbage, daikon, carrots, celery, bean sprouts, cilantro, and scallions. Toss the ingredients together and serve cold as an appetizer or light lunch.