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Tahini Dressing
- 3 T Tahini
- 2 T rice vinegar
- 2 T toasted sesame oil
- 2 t soy sauce
- 1 t sugar
- 1 T toasted white sesame seeds
- Kosher salt
Soba Noodle Salad
- 9 ½ oz. (3 bundles) soba noodles
- Kosher salt
- 1 Persian (mini) cucumber, cut into thin matchsticks
- 3 radishes, thinly sliced (about ½ cup)
- 2 cups baby spring mix
- 1 bunch cilantro, leaves picked
Bring a large pot of water to a boil.
To make the Tahini dressing:
In a large bowl, combine the Tahini, rice vinegar, sesame oil, soy sauce, and sugar and mix well. Gradually add 1 T water, mixing well to combine. Add more water if the consistency is too thick. The dressing should be
To Make the soba noodle salad:
Add the soba noodles to the pot of boiling water and cook according to the package directions. Drain and rinse under cold water. Transfer the noodles to the bowl of Tahini dressing and toss to combine. Taste and season with salt, if desired.
Transfer the noodles to a large serving bowl or platter. Top with the cucumber, radishes, baby spring mix, and cilantro leaves.
