Tokyo Soba Salad

As seen in her new cookbook, GLO, wellness expert and entrepreneur Sarah Tanner shares this Tokyo Soba Salad recipe

Serves 4


2 packets soba noodles, look for 100% buckwheat
1 cucumber, spiraled or julienned

For the dressing

1 tablespoon tahini
2 tablespoons rice wine vinegar
2 tablespoons lime juice
1 teaspoon sesame oil
1 tablespoon tamari
1 teaspoon grated fresh ginger root
to garnish, black sesame seeds, pickled ginger and fresh coriander leaves

How To

Start by preparing the dressing by placing all the ingredients into a blender and whizzing until smooth. Set aside.

Spiral or julienne the cucumber and set aside.

Cook the noodles as per the packet instructions. The only take a few minutes so don’t walk away!

Drain the noodles once they have cooked, gently stir through the dressing and garnish.

Spread the love
Rate This Article:
Previous Article
Next Article
Thank you! Your subscription has been confirmed. You'll hear from us soon.
Sign up to our email newsletters for your weekly dose of good