The trick to a low-calorie soba salad is to mix a 1 oz. serving of noodles with a ton of vegetables to fill it out! With this salad, I used some of my favorite veggies like shredded carrots, snap peas, red cabbage, edamame, cucumbers and more. But this salad is easily customizable to what you enjoy or what you have in your fridge!

Ingredients:

-1 bundle soba noodles ( package usually contains 3 )
-1 cup carrots, shredded
-¾ cup sugar snap peas, sliced diagonally
-handful red cabbage, shredded
-2 Persian cucumbers, seeded and sliced thin
-½ cup shelled edamame
-2 tbsp slivered almonds
-1 tbsp cilantro, chopped
-1 tablespoon Thai basil, chopped
-juice of 1 lime
-1 tsp grated ginger
-1 tsp sesame oil
-2 tsp light soy sauce
-1 ½ tbsp rice vinegar
-2 tbsp toasted sesame seeds

Instructions:

1) Bring a large pot of salted water to boil and cook the soba noodles until al dente (do not overcook them!).

2) Drain and rinse soba noodles under cold water. In a bowl toss together all the ingredients. Serve on a bed of spinach and enjoy!