Soba Noodle-Vegetable Salad

This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.

Total Time:
21 min
Prep:
15 min
Cook:
6 min

Yield:
6 (3/4 cup) servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 ounces soba noodles, or whole-wheat spaghetti
  • 1 large shallot, very thinly sliced
  • 1 1/2 cups shredded carrot
  • 1 red pepper, julienne
  • 1/3 cup shredded fresh basil leaves
  • 1/3 cup shredded fresh mint leaves
  • 1 tablespoon chopped fresh cilantro leaves
  • Dressing:
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon walnut oil (or canola oil)
  • 1/2 teaspoon sesame oil
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce
  • Salt
  • 6 large Bibb lettuce leaves
Directions
  • Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

  • Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.


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    This recipe is featured in:

    Healthy International Recipes