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Chopped Collard Greens and Soba Noodle Salad

A cold preparation of our Chopped Collard Greens in an Asian inspired, hearty and healthy, Soba Noodle salad.



4 C Ready-Set-Serve Chopped Collard Greens

1/2 C Markon First Crop Carrots, julienned

1/2 C Markon First Crop Red Bell Peppers, julienned

1/4 C English Cucumbers, julienned

8 each Ready-Set-Serve Washed & Trimmed Green Onions, sliced thin

1/4 C Ready-Set-Serve Washed & Trimmed Cilantro

12 oz. cooked buckwheat/soba noodles

1 T sesame seeds, toasted


6 oz. rice wine vinegar

1 tsp. maple syrup

2 T ginger, grated

2 T tamari or soy sauce

2 tsp. sambal/chili garlic paste

1 T sesame oil

1/4 C canola oil

2 T creamy peanut butter

3 T water


Cook soba noodles according to directions on package and cool.

Using a blender, add rice wine vinegar, tamari, maple syrup, sambal, ginger, sesame oil, and peanut butter. Blend, adding water, and then slowly add canola oil to incorporate. Set aside.

In a bowl, combine chopped collard greens, vegetables, and noodles. Reserve green onions. Toss with dressing and mound on plate. Top with green onions and sesame seeds.