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.