Noodle Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 5 tablespoons low-sodium soy sauce
- 4 tablespoons seasoned rice (sushi) vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 8 ounces soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine
- 4 scallions, thinly sliced
- 1/2 English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
- 2 cups broccoli-heart (or cabbage) coleslaw mix
Directions
- In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil. Set aside.
- Bring a pot of salted water to a boil and cook the soba noodles until just tender, about 3 to 4 minutes.
- Drain the noodles and rinse under cold water until they are cool. Drain well.
- In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with the dressing. Serve at room temperature or chilled.
Nutritional Information
- Per Serving
- Calories 289Calories From Fat 45
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 872mg
- Protein 11g
- Carbohydrate 50g
- Sugar 9g
- Fiber 4g
- Iron 3mg
- Calcium 59mg
What does this mean? See
Nutrition 101
.
Quick Tip
Rice vinegar lends a mild, slightly sweet flavor to Asian dishes. Use it to add tang to stir-fries and rice.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
