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Firecracker Noodle Salad with Pineapple-Ginger Dressing

Featured in the Honolulu Star-Bulletin on July 4, 2007.



Firecracker Noodle Salad with Pineapple-Ginger Dressing


  • 1 head romaine, chopped
  • 2 cups cooked soba (buckwheat) noodles
  • 1 cup shredded carrot
  • 1 cup shredded daikon (white radish)
  • 1 Japanese cucumber, julienne
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup shredded red cabbage

Pineapple-Ginger Dressing:

  • 1 cup rice vinegar
  • 1 cup crushed pineapple
  • 1/4 cup light soy sauce
  • 1/4 cup turbinado or brown sugar
  • 1/2 cup diced tomato
  • 1/4 cup minced yellow bell pepper
  • 2 tablespoons minced red onion
  • 1 1/2 teaspoons grated ginger root
  • 1 1/2 teaspoons dried tarragon leaves
  • White pepper to taste


Attractively arrange all ingredients in a salad dish. Just before serving, pour Pineapple-Ginger Dressing over salad.

In a bowl, combine all ingredients; whisk until well blended. For a finer texture, dressing can be blended. Chill for several hours or overnight. Serve over greens, pasta, or meat. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
130 calories, 0.5 g fat, 0 g saturated fat, 0 mg cholesterol, 350 mg sodium, 30 g carbohydrate, 4 g fiber, 15 g sugar, 4 g protein


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