This easy and flavorful soba noodle salad is light and refreshing and can be adapted using any veggies or fruit you have on hand. The mango and pineapple add a tropical twist to this Asian-inspired dish.
With the warmer spring weather we’ve been having – we love spending our days outside so I like turning to simple meals that don’t take a lot of time to make but are still packed with flavor.
Not only do they take less than 5-6 minutes to cook – they are also packed with minerals, fiber and protein. I love that I can make a variety of dishes using what ingredients I have in my fridge and pantry. It’s the perfect vessel for using up any odds or ends left hanging around in your fridge.
Plus with their neutral earthy flavor, they’re great for absorbing any sauce or dressing you decide to toss on top.
I’m still dreaming of tropical flavors so I chopped up some fresh mango and a pineapple and threw in a few edamame beans for some protein.
Shredded carrots give this dish some color and crunch and a creamy avocado in salads always makes me smile 🙂
The sesame soy dressing with rice vinegar makes this dish light and flavorful and since our family enjoys a nice kick of spice, I added some sriracha as well but you can certainly leave that out if you prefer.
If you’re a fan of sweet, sour and spicy together – you will absolutely fall in love with this salad.
Make it a complete meal by pairing it with fish, chicken, seafood or grilled marinated tofu – or make this your own and switch out the veggies and fruit for whatever you have on hand.
You can enjoy this right away at room temperature or pop it in the fridge to chill out – it makes an easy and satisfying meal no matter how you serve it 🙂