This crisp and fresh salad is an easy make ahead lunch. We topped it off with our savory Soy Ginger and some awesome Epic Bacon Bits.

What you need      

3 ounces soba noodles
6 tablespoons Tessemae’s Soy Ginger
1 cup shredded purple cabbage
1 cup shredded carrots
2 scallions, thinly sliced
2 cups baby spinach
¼ cup Epic Hickory Smoked Bacon Bits

What to do

1. Cook the soba noodles according to the package instructions. Drain into a colander and rinse with cold water.
2. Assemble the salads in 2 wide mouth quart size mason jars.
3. Layer in the soba noodles, Soy Ginger, purple cabbage, shredded carrots, scallions, spinach, then bacon bits.
4. Top with lids and refrigerate, up to 3 days.
5. To serve, invert salads into bowls or plates and enjoy!