Options

Format:
Include:
PRINT
See more
Photo: Leo Gong; Styling: Karen Shinto Photo by: Photo: Leo Gong; Styling: Karen Shinto

Cold Soba Salad with Crisp Vegetables

The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold side salad.

Sunset SEPTEMBER 2010

  • Yield: Serves 12
  • Total:30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 9%
  • Protein: 3g
  • Fat: 0.8g
  • Saturated fat: 0.0g
  • Carbohydrate: 16g
  • Fiber: 1.1g
  • Sodium: 207mg
  • Cholesterol: 0.0mg
advertisement

Go to full version of

Cold Soba Salad with Crisp Vegetables recipe

advertisement