I enjoyed this delicious, Asian-inspired salad. Being something of a wasabi wimp, I only added half the amount called for, which seemed to be plenty when I tasted the vinaigrette itself; after dressing the salad, though, I found the wasabi taste got lost and will try 2 tsp the next time I make it. Otherwise, I found the dressing to be nicely balanced. I used fresh green beans instead of the snow peas and regular carrots in place of the baby ones. Served with sauteed skinless, boneless chicken breast strips.
Soba Salad with Soy-Wasabi Vinaigrette
In addition to their satisfying textures, steamed vegetables retain more water-soluble nutrients than their boiled counterparts. Curly soba noodles, found in the international or ethnic aisle of your grocery store, impart a neutral flavor that works well in this Asian-inspired entrée.
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- Calories: 274
- Calories from fat: 20%
- Fat: 6g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 2.2g
- Protein: 9.2g
- Carbohydrate: 41.6g
- Fiber: 4g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 740mg
- Calcium: 47mg
- 1 garlic clove, minced
- 6 ounces Japanese curly noodles (chucka soba), uncooked
- 1 cup frozen shelled edamame (green soybeans)
- 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
- 4 ounces whole baby carrots, quartered lengthwise
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon prepared wasabi paste
- 1/2 cup thinly sliced radishes
- 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.
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