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Soba Salad with Soy-Wasabi Vinaigrette
4 from 3 votes

Soba Salad with Soy-Wasabi Vinaigrette

The perfect vegetarian entree for wasabi lovers, this salad is packed full of steamed vegetables, Japanese noodles and a soy-wasabi dressing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Salad
Cuisine: Vegan

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

    Cup of Yum
  1. Prepare garlic; let stand 10 minutes.
  2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
  3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
  4. 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