Cold pickled vegetables & soba noodle salad

Discover the refreshing fusion of cold pickled vegetables and soba noodles in this vibrant salad. A mix of bright flavors and textures awaits!

Ingredients:

• 450g Soba noodles(buckwheat)
• 1 carrot
• 1 cup snow peas
• 1 english cucumber
• 3-4 watermelon radishes
• 1 small thai chili
• 1/4 cup green onion(sliced on a bias)
• 1/4 cup chopped roasted cashews
• 1 tablespoon minced ginger
• 3/4 cup rice wine vinegar
• 1/4 cup balasmic vinegar
• 1/2 cup vegetable oil
• 1 tablespoon black sesame seeds
• 1 teaspoon orange zest
• juice of half an orange.

Instructions:

1. 1. Cut the carrot and snow peas into thin matchstick-sized pieces. Keep them aside. Use a mandoline to thinly cut the watermelon radish and slice the cucumber to about 1/4 inch thickness.
2. Mix both types of vinegar in a small bowl and add the sliced cucumbers, snow peas, and carrots. Let it sit for a 'quick pickle', the longer the time the better. Ideally, let it sit for 1-2 hours.
3. Meanwhile, cook the soba noodles and rinse them with cold water to cool them down. Add the watermelon radishes, orange juice, zest, green onions, cashews, ginger, and chili.
4. Take out the vegetables from the vinegar and combine them with the salad. Whisk vegetable oil into the vinegar to make a vinaigrette. Add just enough vinaigrette to lightly coat the noodles. The vegetables will already provide a nice level of acidity.
5. Sprinkle the salad with black sesame seeds. Refrigerate until you are ready to eat. You can add a small pinch of salt if desired. Enjoy!

Summary:

• Calories: 2982 kcal
• Fat: 137 g
• Protein: 80 g
• Carbs: 392 g
• Potassium: 2611 mg
• Magnesium: 650 mg