Soba Noodle Salad with Cucumber, Radishes and Edamame

Serves 6

  • 1/3 cup rice vinegar
  • 2 Tbsp. sugar
  • 1/2 tsp sea salt
  • 2 garlic cloves, finely chopped
  • 1 green jalapeño chile, seeded and chopped (optional)
  • 1 tsp. lime zest
  • 2 tsp. lime juice
  • 2 tsp. toasted sesame oil
  • 6 oz. soba noodles (check the labels for gluten-free options)
  • 1 cucumber, peeled and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 cup edamame beans
  • 1 ripe mango, peeled and sliced into thin strips
  • 1/2 cup basil, thinly sliced
  • 1/2 cup mint, thinly sliced
  1. Heat vinegar, sugar and salt in a small saucepan over medium heat. Stir until sugar is dissolved. Stir in garlic and chile, if using. When cool, stir in lime zest, juice and toasted sesame oil.
  2. Cook soba noodles according to package directions. Drain, rinse in cold water and let dry.
  3. Put noodles in a serving bowl with remaining ingredients. Add dressing and toss to coat.