“… what in the name of Davy Jones’ locker is a sal-lad?”

One of my sister is obsessed with SpongBob SquarePants. That quote it for her.

I have never been one of those people who goes out to eat and order a salad. I like salad, but I see it more as a side dish than a main meal.

The salad I made in my Japanese cooking class, however, is more than a salad. Especially the dressing. It has a kick to it that I love.

SOBA NOODLE VEGETABLE SALAD

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 tbsp chopped fresh cilantro

For the dressing:

  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1 tbsp walnut or canola oil
  • 1/2 tsp toasted sesame oil
  • 1 clove garlic, finely minced (about 1 teaspoon)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp finely grated lime zest
  • 1 tsp fresh lime juice
  • 1/2 tsp Asian fish sauce or 1 teaspoon low-sodium soy sauce
  • Salt to taste

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.

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