Full Recipe

Soba Noodle and Radish Salad

Soba noodle salad

I really like making healthy salads that are either meals in themselves or only need the addition of a protein to make a meal. As always these come about because I always buy too many vegetables from our market stallholders. In my pantry at home I make sure I have a good selection of grains, various types of rice and I always have Japanese soba (buckwheat) noodles. You don’t need to be precise any quantities with these recipes.  



Soba noodles (buckwheat noodles)

2-3 small round radishes, finely sliced using a mandolin

20-30 cms piece daikon radish, peeled

3-4 spring onions

A small handful of frozen edamame beans, cooked

White and black sesame seeds, toasted


Dressing – whisk together:

3 tbps miso paste1 small piece fresh ginger, peeled and grated

2 tsps coconut sugar

2 tbps mirin

1 tbsp soy sauce

2 tbsps fresh lime juice

½ tsp roasted sesame oil

Good shake of nanami togarashi (Japanese chilli pepper – available in supermarkets)


Cook the soba noodles according to directions on the packet. Drain and rinse. Using a vegetable peeler and working round and round the piece of daikon, peel off strips.


Combine all the salad ingredients and let everyone serve the dressing themselves.


This is a very fresh, clean tasting salad. I like it as is and it’s also good with a Japanese style piece of salmon or chicken.