Kiss everything you know about pasta salad goodbye and try our version of bibim guksu (Korean cold noodles), a lively tale of When Salad Met Comfort Food. Nutty and super-nutritious soba noodles are spun in a spicy Asian vinaigrette then topped with crisp, cool cuts of julienned cucumber, carrot, cabbage and red chilies.  Fresh basil and cilantro brighten flavors, while slivered mango adds a spark of sweetness.

Spicy, salty, tangy, tart – the complex flavors belie such a simple (and skinny) way to defy the summer swelter. Enjoy with your favorite chopsticks and perhaps a glass of perfectly chilled Sauvignon Blanc.

Korean Cold Noodle Bliss

Serves 4

1/3 cup slivered red cabbage
2 carrots, julienned
1/2 small seedless cucumber, julienned
1 mango, peeled, pitted and thinly sliced
2 boiled eggs, peeled and quartered
1 red chili, thinly sliced
8 fresh basil leaves, torn
Fresh cilantro sprigs, to taste
3 scallions, thinly sliced
8 ounces soba (or buckwheat) noodles
3 tablespoons rice vinegar
1 tablespoon soy sauce
1-1 /2 tablespoons sesame oil
3 tablespoons honey
2 teaspoons chili-garlic sauce, such as sriracha
1 teaspoon ginger paste
Dry roasted peanuts, optional

Bring a medium-large pot of salted water to a boil.

As water heats, prep the cabbage, carrots, cucumber, mango, eggs, chili, basil, cilantro and scallions. Set aside.

Cook noodles according to package directions, careful not to over cook. Drain and rinse in a colander with cold water.
Whisk together vinegar, soy sauce, sesame oil, honey, chili-garlic sauce and ginger paste in a small bowl.

Drain noodles once more. Toss with sauce and add veggies, fresh herbs and roasted peanuts (if using). Toss again and serve. Pass with extra soy sauce, if desired.

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