Soba Salad with Soy-Wasabi Vinaigrette

Soba Salad with Soy-Wasabi Vinaigrette
Photo by Randy Mayor


  • 1 cup frozen shelled edamame (green soybeans)
  • 1 garlic clove, minced
  • 6 ounces Japanese curly noodles (chucka soba), uncooked
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon prepared wasabi paste
  • + 3 more ingredients
    • ½ cup thinly sliced radishes
    • 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
    • 4 ounces whole baby carrots, quartered lengthwise

1. Prepare garlic; let stand 10 minutes. 2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well. 3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain. 4. Combine garlic, v...

View full recipe at My Recipes


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