This salad is built around contrast: chewy grains, crisp vegetables, and sharp citrus cutting through everything.
It’s the kind of food that actually tastes better after resting, which makes it ideal for the next day.
Difficulty
Easy
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
3–4
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Soba Noodle Salad with Crisp Vegetables and Simple Dressing
Ingredients
Instructions
- Cook the wild rice in plenty of water until tender but still springy, then drain and let it cool fully.
- While the rice cooks, trim the green beans and blanch them briefly so they stay bright and firm, then cool them down.
- Peel the grapefruit, remove the membranes, and cut the flesh into bite-sized pieces, catching any juice.
- Slice the red onion very thin.
- In a large bowl, mix olive oil, vinegar, honey, salt, and pepper.
- Add the cooled rice first and stir so it absorbs the dressing evenly.
- Fold in green beans, onion, and grapefruit gently.
- Finish with roughly chopped parsley just before packing or serving.
Storage
- Keeps well for up to 2 days in the fridge.
- Store tightly covered so the rice doesn’t dry out.
- If packing for later, keep parsley separate and add it just before eating.
Also worth trying: Broad Bean Salad with Crispy Onion and Fresh Herbs
Crunchy Instant Noodle Salad with Simple Dressing
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