Cold Sesame-Avocado Soba Noodle Salad


In this affordable dinner recipe, avocado and Asian seasonings provide a refreshing twist to the fall produce staples of carrots, cabbage and Brussels sprouts. This recipe comes to us from the Natural Gourmet Institute and appears in their free e-cookbook, $5 Dinners.

Serves 4

  • 1/2 cup tahini
  • 4 tablespoons water
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon shoyu
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sea salt
  • Pinch of black pepper
  • 10 ounces dry soba noodles
  • 1/2 pound Brussels sprouts, thinly shaved
  • 1 carrot, peeled, finely chopped
  • 1 avocado, cubed
  • 1/4 head purple cabbage, shredded
  • 1/2 bunch cilantro, stemmed
  • 2 tablespoons black sesame seeds

In a small bowl, whisk together tahini, water, sesame oil, shoyu, vinegar, salt and pepper.

Cook soba noodles according to the package directions until al dente, then immediately plunge them into a bowl of ice water to chill. Drain and set aside.

In a large bowl, toss Brussels sprouts, carrots, avocado and cabbage with half of dressing. Add cold noodles and remaining dressing and toss salad together.

Serve salad garnished with cilantro and sesame seeds.

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Nutrition Information

Cold Sesame-Avocado Soba Noodle Salad

Servings per Recipe: 4

Amount per Serving

Calories:  657

Calories from Fat:  322

Total Fat:  36g

Saturated Fat:  6g

Cholesterol:  0mg

Sodium:  1102mg

Potassium:  1038mg

Carbohydrates:  75g

Dietary Fiber:  11g

Protein:  20g

Sugars:  4g

Vitamin A:  92%

Vitamin C:  127%

Calcium:  26%

Iron:  39%

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