Cold Soba Noodles and Red Cabbage

Posted on August 28, 2011

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One of the things I’ve gotten a lot of in this year’s CSA is cabbage.  There are only so many cabbage rolls and so much sauerkraut I can eat.  Thankfully, there are also some very nice ways to go about eating raw cabbage.  This recipe is one of them.

  • 8oz uncooked soba noodles
  • 1 small red cabbage
  • 1 medium cucumber, seeded, not peeled
  • 3 Tbsp fresh chives
  • 5 Tbsp rice vinegar
  • 4 Tbsp shoyu
  • 2 tsp toasted sesame oil
  • dash of shichimi togarashi (cayenne or chili powder will work too)

Cook the soba noodles until just al dente, rinse with very cold water and set aside.  Chop the cabbage into thin strips.  Do the same with the cucumber, removing the seeds but leaving the skin on for color.  Cut the chives into small pieces.  (You can use green onions if you like a stronger flavor, or just happen to have them handy.)  Toss vegetables with liquids and shichimi togarashi until well coated.  Add pasta and toss again.  Refrigerate until ready to eat.  Serve cold.

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Posted in: Cooking, Recipes