This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.
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.
Photo: Soba Noodle-Vegetable Salad Recipe



















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By asevadji
on August 25, 2011
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Awesome salad. Very light and refreshing tasting and pretty on the plate. I also added chunks of avocado and toasted sesame seeds. Served it with grilled steak on top. Perfect summer dinner!
By flappergirl425
on May 31, 2011
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Perfect lunch dish. It travels well. I don't understand why salt would be a desired replacement for low-sodium soy sauce, so I omitted the salt and increased the soy sauce. It was super tasty. I also think that fresh avocado cubes works nicely with this dressing.
By myshopping_414685
Manchester, CT
on May 09, 2011
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Absolutely wonderful dish. Great in the summer.
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