Soba Salad With Soy-Wasabi Vinaigrette
photo by Diana Adcock
- 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
- 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.
- Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
- 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.
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RECIPE SUBMITTED BY
DailyInspiration
United States