Asian Soba Salad

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Great salad. The dressing worked very well and I'm sure I'll make again.
I'd do a couple tweaks next time. Rinse the noodles under cold water after cooking since they stuck together too much. I'd also omit the peanut oil from the dressing. Seemed a bit oily and the sesame oil and the oil on the noodles would be plenty I'd think.
Very easy and quick to make.

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Like everyone else said the dressing is fantastic: so light and refreshing, and distinctly asian - just great. I followed the recipe for the dressing exactly, but I took a lot of liberties on the veggies & protein to use up what I already had: cooked chicken breast, green beans, broccoli, carrots, bell pepper. The salad came out wonderfully light yet filling, it made me feel healthier just eating it. I highly recommend this recipe.

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Very tasty! The dressing goes absolutely perfectly with the soba. I opted not to boil the veggies. Instead I very quickly stir fried the veggies with some oyster sauce to make them more palatable to the kids and also because I don't really like raw mushrooms. I couldn't find enoki mushrooms, so I tried bunapi mushrooms and they were great and quite cute. The dish received thumbs up all around the table. I will definitely use the extra dressing on a green salad tomorrow.

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I use this recipe just for the dressing all the time (though the salad is good too. If you double the vinegar it tastes almost exactly like the dressing at my favorite japanese restaurant.

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The dressing MAKES this salad. Full of flavor yet light... will definitely make again!

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This recipe was easy and delicious, especially the dressing. It also holds up really well the next day, and is really good fried up in a little sesame oil.

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very easy, very tasty, a ton of food!