Kona Coffee Soba Salad

Description

Try this different take on the usual soba salad. Light, refreshing, healthy and meatless!

45 min

4 Servings

Ingredients

12 cup

100% Kona Coffee (strong brewed)

1 Tbsp

salt

1 pkg

buckwheat soba noodles (8 oz.)

1/3 cup

memmi noodle soup base

1/3 cup

rice wine vinegar

1/4 cup

vegetable oil

3 Tbsp

toasted sesame seed oil

1 Tbsp

Tabasco

2 tsp

ginger (grated)

2 tsp

garlic (grated)

2 cup

Chinese cabbage (finely shredded)

1 cup

red cabbage (finely shredded)

1 cup

daikon (julienne cut)

1 cup

carrots (julienne cut)

1 cup

celery (thinly sliced on the bias)

2 cup

bean sprouts

1 cup

cilantro (chopped)

scallions (thinly sliced)

Prep Time:

45 min

Total Time:

45 min

Instructions

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.

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