Soba Salad With Soy-Wasabi Vinaigrette

Submitted by DailyInspiration

"Another recipe from the Best of Cooking Light magazine. I love the ingredients in this dish and I especially love wasabi along with edamame. Can't wait to try this dish!!!"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 garlic clove
• 6 ounces japanese soba noodles, uncooked
• 1 cup frozen shelled edamame
• 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
• 4 ounces whole baby carrots, quartered lengthwise
• 3 tablespoons rice wine vinegar
• 3 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon prepared wasabi paste
• 1⁄2 cup radish, thinly sliced

directions

1. Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
2. Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
3. Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

Reviews

[Diana Adcock]

I made this recipe for the dressing-I ended up cleaning out my farmers market bag of goodies and made the whole dish and it. was. wonderful! Love, love, love the dressing!!!! Made for Culinary Quest 2015 and I will make it again too!

 

[lazyme]

Nice side dish. This was easy to make and was great alongside pork katsu. Thanks for sharing, Nancy. Made for Culinary Quest 2.