Description
This refreshing soba noodle salad is packed with flavor and crunch, making it a perfect cold dish for any occasion.
Ingredients
Scale
- 2–1/2 cups shredded cooked chicken
- 1–1/2 cups thinly sliced carrots (julienned, ~3 carrots)
- 1 red bell pepper (thinly sliced)
- 3 cups thinly sliced red cabbage
- 9 ounces soba noodles (or thin spaghetti)
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup crushed peanuts (for topping)
- to taste crispy fried onions (optional, for topping)
- 1 cup mayo (Best Foods or Hellmann’s)
- 1/4 cup sweet chili sauce (Mae Ploy)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1–3 teaspoons Sriracha
- 1/2 teaspoon freshly grated garlic
Instructions
- Dressing: In a bowl, whisk together all dressing ingredients until smooth. Set aside.
- Cook soba noodles according to package directions. Once cooked, drain and rinse under cold water for 30 seconds. Shake off excess water and set aside.
- Toss chicken, vegetables, and noodles with enough dressing to coat everything to your preference. (You may have extra dressing. Add more as the noodles absorb it).
- Serve cold (chill in fridge for 15-20 minutes and toss again) or at room temperature. Top with crushed peanuts and crispy fried onions if desired.
Notes
- Use high-quality mayo for the best flavor.
- Adjust the Sriracha to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg