Soba noodle salad with charred eggplant, mango and fresh herbs
Vegetarian, Gluten-Free, Dairy-Free
Boasting tons of fiber and flavor, nutty soba noodles are the base of this dinner salad that’s tossed with charred eggplant, sweet mango, fresh herbs and a rice vinegar and sesame vinaigrette.
- 10 ounces Japanese eggplant
- 1 cucumber
- 1 to 2 red spring onion
- 1 serrano chile
Boil water, prep ingredients
Dice eggplant into ½-inch pieces by slicing in half lengthwise and then chopping into cubes.
Rinse cucumber and peel. Cut in half and slice into ¼-inch half moons.
Rinse onion, cut off root end and thinly slice.
Rinse basil, cilantro and mint, then roughly chop together.
Rinse serrano chile, then deseed and mince.