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Soba Salad


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Soba Salad


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Soba Salad


  • Ready Time : 0 min



  • ½ pound soba noodles


  • ¼ cup tahini (sesame paste)
  • ¾ tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger, grated
  • ½ teaspoon garlic, minced
  • 1 teaspoon lime juice
  • ½ teaspoon lemon juice
  • 1 tablespoon honey
  • Cayenne pepper, to taste
  • 1 cucumber, julienned
  • 1 mango, julienned
  • ¼ cup bean sprouts
  • 1 red pepper, ribs and seeds removed, minced
  • Fresh cilantro, for garnish


  1. In a medium bowl, combine tahini, soy sauce, brown sugar, vinegar, sesame oil, ginger, garlic, lime juice, lemon juice¸ and cayenne. Mix well.
  2. Cook noodles according to package directions.
  3. Drain in a colander and rinse well under cold running water. Transfer to a large bowl and toss well with sauce.

Garnish with shredded cucumber, mango, and bean sprouts, or any vegetable you like. Sprinkle minced red pepper and cilantro on top.


About Chef Makoto Kameyama


Chef Makoto Kameyama, from Tokyo, Japan, studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan, before coming to America. After nine years as the head sushi chef at The Prime Grill, Chef Makoto opened Prime KO with Joey Allaham, a Japanese steakhouse on the Upper West Side that features authentic and modern Japanese style cooking with classic dishes like Gyu Kakuni and Prime Rib Eye Negimaki.

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