One 4inch piece of ginger, peeled and very finely minced
2 teaspoons toasted sesame oil
3 tablespoons soy sauce(or wheat free tamari for gluten free)
2 tablespoons rice vinegar
¼ cup grapeseed oil
1 large pinch granulated sugar
Soba salad:
8 ounces soba noodles
3 small or 1 large carrot, peeled and julienned
2 cucumbers, julienned
¼ cup chopped cilantro
1/4 red cabbage, thinly sliced
Optional:
1 ½ – 2 pounds shrimp, peeled and deveined
Instructions
For the ginger scallion sauce, combine all ingredients in a medium size measuring cup (to make it easier to pour over the salad later) and let sit while you prepare the salad. TIP: For the garlic, I like to grate with a microplane to get a very fine mince.
Cook soba noodles according to package instructions, drain, and rinse with cold water.
Toss noodles with half the ginger/scallion sauce and half the cilantro, cucumber, carrot, red cabbage and grilled shrimp (if using).
Put in a serving bowl, scatter with the remaining ingredients, and drizzle more ginger scallion sauce over the top.
Chill until ready to eat (up to a couple of hours), or serve immediately.
Notes
TIP: If you want to add some protein to this dish, grilled shrimp (or chicken) would be delicious! If using shrimp: While noodles cook, soak skewers in water (if using wood skewers).