Asian Salad with Sesame Vinaigrette Dressing

Featured in Star-Bulletin on January 13, 2010.



1 package (8.75 ounces) soba noodles
1 small carrot, shredded in long strands
1 small daikon, shredded in long strands
6 leaves romaine lettuce, torn
6 leaves red leaf lettuce, torn
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 ounces fried tofu, sliced
8 ounces water chestnuts, sliced
1 can (11 ounce) mandarin orange wedges, drained
1 can (20 ounce) lychees, drained and cut into quarters
1/4 cup toasted sesame seed
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil
1/2 cup lime juice
6 tablespoons mirin
1 cup rice vinegar
1/2 cup tamari or soy sauce
4 teaspoons sesame oil


Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

Approximate Nutrient Analysis per serving (based on 10 servings):
350 calories, 12 g fat, 1.5 g saturated fat, 0 mg cholesterol, 1100 mg sodium, 55 g carbohydrate, 5 g fiber, 24 g sugar, 10 g protein


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