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Noodle Salad

Photo: Maura McEvoy
Yield Serves 4 to 6

Ingredients

  • 5 tablespoons low-sodium soy sauce
  • 4 tablespoons seasoned rice (sushi) vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 8 ounces soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine noodles
  • 4 scallions, thinly sliced
  • 1/2 English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
  • 2 cups broccoli-heart (or cabbage) coleslaw mix

How to Make It

  1. In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil, and whisk until well blended. Bring a pot of salted water to a boil and cook soba noodles until just tender (but not mushy), about 3 to 4 minutes. Drain and rinse under cold water until noodles are cool. Drain well. In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with soy dressing. Serve at room temperature or chilled, if desired.