Mango-Lime Soba Salad with Peanuts

This beautiful, sweetly tangy salad is a colorful, crunchy combo of peppers, cucumbers, and carrots. 

Prep Time:  20 minutes
Cook Time: 10 minutes
Yield: 8 Servings

Ingredients

  • 8 oz package of soba noodles
  • 2 cups shredded carrots
  • 2 red peppers, cored, seeded, thinly sliced (~2 cups)
  • 1 English cucumber, halved lengthwise, seeded, cut into 2” julienne (~2 cups)
  • 2 cups cooked, shelled, edamame
  • ½ cup fresh mint, minced
  • 4 scallions, chopped (~2/3 cup)
  • 1 large jalapeño pepper, seeded and minced (~1/4 cup)
  • 3 TB lime juice, plus additional to taste
  • 2 TB rice wine vinegar
  • 2 TB sesame oil
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp minced garlic
  • 1 large ripe mango, peeled and chopped
  • ¼ cup salted peanuts, chopped

Instructions

Cook soba noodles in rapidly boiling salted water, according to package instructions (or approximately 7 minutes). Drain and rinse under cool water. In a large bowl, toss noodles with carrot, pepper, cucumber, edamame, mint, & scallions. In a small bowl whisk together vinegar, lime juice, sesame oil, sugar, salt, and garlic. Pour over salad and toss well. Garnish each serving with mango and peanut.