Soba Noodle Salad

Quick, easy and delicious!

Aug. 11, 2008 at 8:13am

This salad is excellent with grilled salmon or chicken.  The dressing is so tasty you won't believe it has no added fat.


DRESSING

1/2 cup reduced-sodium soy sauce
1/3 cup mirin (rice wine)
3 tablespoons rice vinegar
1 tablespoon finely grated fresh ginger


1 14-ounce can chicken broth
2 cups water
1 6-ounce package dried soba (Japanese buckwheat) noodles, dried wheat chow-mein noodles or angel- hair pasta
4 cups shredded Napa cabbage
1 cup julienned daikon radishes
2 cups julienned carrots
2 cups firm tofu (1/2 of 14-ounce package), drained, patted dry and cut into squares


Combine dressing ingredients in a small bowl.

Bring broth and water to a boil in a medium saucepan.  Add noodles and cook 6 to 8 minutes, or until al dente.  Drain, rinse and chill.

Just before serving, combine cabbage, radishes and carrots.  Toss noodles with 1/4 cup of the dressing and divide into salad bowls.  Arrange vegetables on top of noodles.  Pour another 1/4 cup of dressing over tofu and place on top of vegetables.  Drizzle with remaining dressing.  Serves 6.
APPROXIMATE NUTRITIONAL INFORMATION PER SERVING
CALORIES - 241
 CARBOHYDRATE - 28 g
 TOTAL FAT - 8 g
PROTEIN - 19 g
 CHOLESTEROL - 2 mg
 SATURATED FAT - 1 g
SODIUM - 636 mg
DIETARY FIBER - 3 g

Posted in Recipes by Joe