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Cold Soba Noodle Salad with Carrots and Peanut Sauce

This Thai-inspired cold noodle salad combines RSS Color Shred Organic Carrots with zesty green onions, buckwheat pasta, and spicy peanut sauce—works as an entrée or accompaniment to grilled meats.


24 oz. dried soba noodles

2 tsp. sesame oil

10 oz. tofu cubes, fried and chopped

2 cups Ready-Set-Serve Color Shred Carrots

1/2 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped

1/2 cup Markon First Crop Cilantro, chopped

1 1/4 cups peanut sauce

2 Tbsp. sesame seeds


Boil noodles until barely soft; drain and toss with sesame oil to prevent sticking.

Toss noodles with remaining ingredients and chill.