Soba Salad with Soy-Wasabi Vinaigrette
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4
3 reviews
Good
Soba Salad with Soy-Wasabi Vinaigrette
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The perfect vegetarian entree for wasabi lovers, this salad is packed full of steamed vegetables, Japanese noodles and a soy-wasabi dressing.
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Ingredients
- 1 garlic minced, clove
- 6 ounces Japanese noodles chucka soba, uncooked, curly
- 1 cup edamame frozen, shelled
- 4 ounces snow peas trimmed and halved crosswise (about 1 1/2 cups)
- 4 ounces carrot quartered lengthwise, baby
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce low-sodium
- 1 tablespoon sesame oil
- 1 tablespoon wasabi paste
- 1/2 cup radish thinly sliced
Instructions
- Prepare garlic; let stand 10 minutes.
- Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
- Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
- Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. Serve immediately.
Notes
- From Cooking Light July 2008
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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