The bright citrus flavor of Earl Grey tea amps up the fresh flavor of this soba noodle salad, which is perfect for a picnic.

Makes 6 to 8 servings

Earl Grey dressing

1/3 cup brewed Earl Grey tea, cooled

½ teaspoon toasted sesame oil

2½ teaspoons maple syrup

¾ teaspoon kosher salt

3 teaspoons distilled white vinegar

2 small cloves garlic, minced

1½ teaspoons fresh ginger, minced

2 teaspoons grapeseed, safflower or other neutral oil

1 teaspoon sriracha

Soba noodle salad

1 teaspoon safflower, grapeseed, or other neutral-flavored oil

1 small red onion, thinly sliced (¾ cup)

2 carrots, peeled into ribbons (2 cups)

½ red bell pepper, seeded and sliced into matchsticks

¼ head purple cabbage, thinly sliced and separated into ribbons (2 cups)

3 oranges, cut into segments with pith removed (1½ cups)

½ bunch fresh curly parsley leaves, finely chopped (½ cup)

1 tablespoon sesame seeds

8 ounces soba noodles

To make the dressing: Whisk together the tea, sesame oil, maple syrup, salt, vinegar, garlic, ginger, oil and sriracha.

To make the noodles: Drizzle the safflower (or other neutral-flavored) oil into a medium pan, set over low heat, swirling to coat. Sauté the onion until caramelized, 10 minutes.

Toss the onion, carrot, bell pepper, cabbage, oranges, parsley and sesame seeds in a large bowl.

Put a 2-quart saucepan two-thirds full of water over medium heat. When boiling, add the noodles and cook according to the package instructions. Drain and run them under cold water to cool.

Add the noodles to the salad. Dress and toss to coat.