Thank you to OXO and California Olive Ranch for sponsoring this post!
Today I’m pressing the pause button on the bowls of soup I’ve been eating on repeat because lately, all I want are noodles! Regular spaghetti noodles get a lot of love at our house, but this week I couldn’t shake a craving for chewy buckwheat soba noodles, creamy-but-still-bright green goddess dressing, and crunchy vegetables in every color of the rainbow. I’m calling this recipe a salad, but it’s definitely main meal worthy too; it’s full of noodles and generous with the dressing, while still being an antioxidant powerhouse.
Veggie-wise, I’ve used chopped red and yellow bell peppers, shredded carrots (buy pre-shredded to save time!), purple cabbage, and sliced green onions, with a few handfuls of spring mix salad greens as the base. It’s a simple dish that’s made even better and easier with a few quality ingredients and kitchen tools, like my favorite Salad Spinner and Salad Dressing Shaker from OXO (pronounced “ox-oh,” in case you were wondering) and a generous amount of California Olive Ranch extra virgin olive oil. I especially love that the OXO Salad Dressing Shaker has measurements included on the base so I can add ingredients to it directly without dirtying other measuring cups. The OXO Salad Spinner feels sturdy, stops spinning instantly with the push of a button, and is very gentle when drying the delicate greens. It dries washed greens in seconds so that you can dress your salad and have the dressing stick. I’ve had some of my OXO kitchen tools since my first apartment (so, um, 10+ years?!) and they’re still going strong today.
Normally, green goddess dressing is thick and a little gloppy, but to be honest I don’t love super heavy dressings most of the time. My version is lighter and brighter, with non-dairy Greek-style yogurt, apple cider vinegar, lemon juice, finely chopped fresh parsley, basil, and chives, pure maple syrup for a little sweetness and lots of California Olive Ranch extra virgin olive oil. My go-to is their Everyday Extra Virgin Olive Oil from their Destination Series, although you can’t go wrong with their Rich & Robust or Mild & Buttery varieties either. We always have a big bottle on our counter, and bonus: their packaging is beautiful.
This heartier salad is great as a weeknight lunch or dinner because it comes together in under 30 minutes. Also, if you’re someone like me who lives for the convenience of leftovers, you should definitely pack up any for your lunch the next day. Simply hold off on dressing your salad until just before serving to keep your vegetables nice and crispy.
- ⅓ cup California Olive Ranch Extra Virgin Olive Oil
- ⅓ cup non-dairy Greek-style yogurt
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped chives
- 1 tablespoon pure maple syrup
- sea salt and pepper, to taste
- 8 ounces uncooked soba noodles
- sea salt, to taste
- 2 cups spring mix salad greens
- 1 cup shredded purple cabbage
- ¾ cup shredded carrots
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 2 green onions, sliced thin
- toasted sesame seeds
- lemon wedges
- Cook the noodles: Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions.
- Make the dressing: While the noodles cook, add the dressing ingredients to the OXO Salad Dressing Shaker. Shake until smooth and creamy, about 30-60 seconds. Season with salt and pepper to taste.
- Wash the salad greens: Add the spring mix salad greens to the OXO Salad Spinner. Rinse 2-3 times with cold water, drain, and dry the greens.
- Assemble the noodle salad: Drain the soba noodles, then transfer them to a large serving bowl. Add the spring mix, cabbage, carrots, cucumber, bell peppers, and green onions. Pour as much dressing as you'd like over the top and toss to coat. Serve with toasted sesame seeds and lemon wedges.
Feel free to take full advantage of your grocery store's pre-prepped veggie selection to make this meal extra speedy!
To make your salad gluten-free, use 100% buckwheat soba noodles.
This is a sponsored post written by me on behalf of OXO and California Olive Ranch.