Soba Salad with Scallion Ginger Vinaigrette- cook for your life- anti-cancer recipes

Soba Salad with Scallion Ginger Vinaigrette

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

I love cold soba noodles. The first time I ever ate them was in a little noodle shop in Tokyo. The people there giggled because I wasn’t able to slurp them Japanese style. An...


  • 1 tablespoon grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon grape seed or canola oil
  • 1 tablespoon lime juice
  • ½ cup roughly chopped scallions, white and light green parts only
  • 1 teaspoon mirin or sherry
  • 2 teaspoons honey
  • 3 tablespoons rice vinegar
  • Salt, to taste
  • 12 ounces soba noodles
  • 3½ ounces firm tofu, cut into ½-inch dice or Marinated Tempeh
  • 1 cup diced mango
  • ½ cup diced avocado
  • 1 cup chopped arugula


Nutrition Facts


418 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

4 g


77 g


9 g


3 g


17 g


683 mg


  1. In a blender or food processor, add the grated ginger, sesame oil, grape seed or canola oil, lime juice, scallions, mirin, honey, rice vinegar, and salt. Blend until smooth. Taste for seasoning. Set aside.
  2. Cook soba noodles according to package instructions. Drain and run under cold water.
  3. In a large bowl, toss the noodles with tofu or tempeh, mango, avocado, arugula, and the scallion dressing. Taste for seasonings. Serve cold or at room temperature.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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