Kona Coffee Soba Salad

Try this different take on the usual soba salad. Light, refreshing, healthy and meatless!

12 cup 100% Kona Coffee (strong brewed)
1 tbsp. salt
1 pkg. buckwheat soba noodles (8 oz.)
⅓ cup memmi noodle soup base
⅓ cup rice wine vinegar
¼ cup vegetable oil
3 tbsp. toasted sesame seed oil
1 tbsp. Tabasco
2 tsp. ginger (grated)
2 tsp. garlic (grated)
2 cup Chinese cabbage (finely shredded)
1 cup red cabbage (finely shredded)
1 cup daikon (julienne cut)
1 cup carrots (julienne cut)
1 cup celery (thinly sliced on the bias)
2 cup bean sprouts
1 cup cilantro (chopped)
3 scallions (thinly sliced)

In a large pot bring brewed coffee and salt to a boil. Add soba noodles and cook for 5 to 6 minutes, stirring occasionally. Once noodles are al dente remove from heat and drain. Next run noodles under cold water to cool them down quickly and make sure to drain well.

To make the vinaigrette whisk the soup base, rice wine vinegar, vegetable oil, sesame oil, Tabasco, ginger, and garlic together in a large bowl. Add soba noodles, Chinese and red cabbage, daikon, carrots, celery, bean sprouts, cilantro, and scallions. Toss the ingredients together and serve cold as an appetizer or light lunch.

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

45 mins

Serving Size:

4 Servings

As featured in…

Oct. 31, 2012 Coupon Book