Cold Soba Salad with Crisp Vegetables

Photo: Leo Gong; Styling: Karen Shinto
The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold side salad.

Yield:

Serves 12

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 81
Caloriesfromfat 9 %
Protein 3 g
Fat 0.8 g
Satfat 0.0 g
Carbohydrate 16 g
Fiber 1.1 g
Sodium 207 mg
Cholesterol 0.0 mg

Ingredients

8 ounces dried soba noodles
1/4 cup reduced-sodium soy sauce
2 tablespoons mirin
1 tablespoon unseasoned rice vinegar
1/2 teaspoon toasted sesame oil
1 teaspoon sugar
1 English cucumber, halved and sliced
1 medium carrot, cut into 2-in. matchsticks
1 chunk daikon (about 6 oz.), cut into 2-in. matchsticks
1 red bell pepper, halved and sliced thinly
1 yellow bell pepper, halved and sliced thinly
4 green onions, sliced diagonally

Preparation

1. Cook soba as package directs. Drain, cool, and pat dry with towels.

2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.

3. Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.

Note: Nutritional analysis is per 1-cup serving without extra dressing.

Note:

September 2010