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.