Chilled Soba Noodle Salad with Sake Tahini Dressing Recipe

 


A wonderful accompaniment to any Asian entree or serve as a light salad on a lunch menu. The lightness of the dressing allows the fresh vegetables to really shine.



*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
soy sauce 2 tablespoons Sake Tahini Dressing: Whisk together first 7 ingredients.

Salad: Toss with remaining ingredients. Allow for flavors to marry in refrigerator for 30 minutes before serving.

sake 1/4 cup
sugar 2 tablespoons
tahini paste 1 tablespoons
Sea Salt Asian Spiced 2 tablespoons
mayonnaise 1 teaspoons
lemon, juiced 1 tablespoons
soba noodles, cooked, chilled 4 cups
snow peas, julienned 1/4 cup
carrots, julienned 1/4 cup
baby bok choy, thinly sliced 1/4 cup
red bell peppers, julienned 1/4 cup
scallions, thinly sliced on bias 2 teaspoons
Ingredients Quantities Instructions
soy sauce 3/4 cup Sake Tahini Dressing: Whisk together first 7 ingredients.

Salad: Toss with remaining ingredients. Allow for flavors to marry in refrigerator for 30 minutes before serving.

sake 1 1/2 cups
sugar 3/4 cups
tahini paste 6 tablespoons
Sea Salt, Asian Style Spiced 3/4 cup
mayonnaise 2 tablespoons
lemon, juiced 6 tablespoons
soba noodles, cooked, chilled 24 cups
snow peas, julienned 1 1/2 cups
carrots, julienned 1 1/2 cups
baby bok choy, thinly sliced 1 1/2 cups
red bell peppers, julienned 1 1/2 cups
scallions, thinly sliced on bias 1/4 cup
Ingredients Quantities Instructions
No Resize Selected
Plating Instructions: Plate chilled salad either alongside an entrée or as a single portion salad
Alternatively, spin onto forks and serve as an appetizer.

Chef's Tip: This dressing is resilient enough to serve this dish hot during the winter months. Simply stir fry in a hot wok before serving.

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