Vegetable Salad with Soba Noodles
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Yield
6 servingsPrep
15 minCook
5 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
soba noodles
if you don't have any, you can use whole wheat spaghetti |
*
|
| 1 | large |
shallots
very thinly sliced |
*
|
| 1 ⅓ | cups |
carrots
shredded |
|
| 1 | large |
sweet red bell peppers
very thinly sliced |
|
| ½ | cup |
basil
fresh leaves |
*
|
| 2 | tablespoons |
cilantro
freshly chopped |
|
| 2 | tablespoons |
mint leaves
fresh |
|
| For the dressing | |||
| 4 | tablespoons |
rice vinegar
|
|
| 1 | teaspoon |
honey
|
|
| 1 | tablespoon |
olive oil
or other vegetable oil |
|
| ½ | teaspoon |
sesame oil
|
|
| 3 | cloves |
garlic
minced, or to taste |
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
|
| 1 | teaspoon |
lime zest
freshly grated |
|
| 1 | teaspoon |
lime juice
fresh |
|
| 1 | teaspoon |
soy sauce, sodium reduced
or to taste |
|
| 6 | large |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
soba noodles
if you don't have any, you can use whole wheat spaghetti |
*
|
| 1 | large |
shallots
very thinly sliced |
*
|
| 315 | ml |
carrots
shredded |
|
| 1 | large |
sweet red bell peppers
very thinly sliced |
|
| 118 | ml |
basil
fresh leaves |
*
|
| 3E+1 | ml |
cilantro
freshly chopped |
|
| 3E+1 | ml |
mint leaves
fresh |
|
| For the dressing: | |||
| 6E+1 | ml |
rice vinegar
|
|
| 5 | ml |
honey
|
|
| 15 | ml |
olive oil
or other vegetable oil |
|
| 2.5 | ml |
sesame oil
|
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
| 5 | ml |
lime zest
freshly grated |
|
| 5 | ml |
lime juice
fresh |
|
| 5 | ml |
soy sauce, sodium reduced
or to taste |
|
| 6 | large |
lettuce leaves
|
*
|
Directions
Boil noodles according to package directions.
Drain and cool. In a large bowl, combine noodles, shallot, carrot, pepper, basil, cilantro, and mint.
Mix well all dressing ingredients, season with salt and pepper to taste, add to noodle mixture, and toss lightly.
Snap off lettuce leaves and wash and use kitchen towels to dry well.
Scoop spoonfuls of vegetable noodle salad into the lettuce leaves.
Serve.
