Soba noodle salad with beet & chimichurri sauce

Soba noodle salad with beet & chimichurri sauce
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I love summer so much—in my family, we call it unicorn season—that I felt like making a pink salad, just because it makes me happy to cook and eat something pink (don’t ask!).

That’s probably the most insightful intro in Three Times a Day history, right?

On that note, I suggest you make a triple batch of the sauce and use the extra as a marinade (which won’t be pink, but will still be delicious!). 

  • ServesServes 2
  • Prep time15 min
  • Cook time10 min
  • Timeout-
  • FreezingFreezes well

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  • 4.5 oz soba noodles, cooked
  • 2 cups baby spinach, chopped
  • 1 cup raw beets, grated
  • 1 green onion, finely sliced
  • 1/4 cup cashews, roughly chopped
For the vinaigrette
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste


  1. In a bowl, combine all the dressing ingredients. Season, mix well, and set aside.
  2. Combine all the salad ingredients in a large  bowl and add the dressing. Stir well and serve. 
Recipe published on August 19, 2018