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Soba Noodle Vegetable Salad Recipe-20880

Photo by: Christopher Hirsheimer
Comments: 1


Ribbons of colorful vegetables and fresh herbs intertwine with tender noodles in this delicately flavored salad. It is a perfect accompaniment for spicy Asian dishes.

Yield: Serves 6


For the Salad:

  • 4 ounces soba noodles or whole-wheat spaghetti
  • 1 large shallot, very thinly sliced
  • 1 large carrot, shredded (about 1 cup)
  • 1 medium red bell pepper, seeded and cut into thin strips
  • 1/3 cup shredded fresh basil
  • 1/3 cup shredded fresh mint
  • 1 tablespoon chopped fresh cilantro

For the Dressing:

  • ¼ cup rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon walnut or canola oil
  • ½ teaspoon toasted sesame oil
  • 1 clove garlic, finely minced (about 1 teaspoon)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon finely grated lime zest
  • 1 teaspoon fresh lime juice
  • ½ teaspoon Asian fish sauce or 1 teaspoon low-sodium soy sauce
  • Salt to taste

To Serve:

  • 12 large Bibb lettuce leaves


Bring a large saucepan of water to a boil and cook the noodles according to the package directions. Drain and let cool.

In a medium to large bowl, combine the noodles and the remaining salad ingredients. In a small bowl, whisk together the dressing ingredients, add to the noodle salad, and toss lightly to coat.

To serve, scoop spoonfuls of the noodle salad into the lettuce leaves and eat out of hand.

© 2008 Ellie Krieger

Nutritional Information

Nutritional information is provided by the author.

Serving Size: 3/4 cup and 2 lettuce leaves

Per Serving:
Calories: 124
Total Fat: 3g
Mono: 0.5g
Poly: 1.7g
Sat: 0.5g
Protein: 4.5g
Carb: 22g
Fiber: 2g
Chol: 0mg
Sodium: 212mg

Excellent Source of Managnese, Vitamin A, Vitamin C, Vitamin K

Good Source of Folate, Iron, Potassium, Thiamin


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  • Jean Denham

    06.16.13 Flag comment

    Made this salad and served along side Salmon Club Sliders - wonderful combination of flavors. Will be a summer favorite!


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