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Asian Noodle Salad

Cheryl Wixson
This salad adapts to a wide variety of fresh greens and vegetables. The flavor combination is addictive!
Servings 4


  • 8 ounces soba noodles (available in Asian section of supermarket)
  • 6 radishes, thinly sliced
  • 1 bunch bok choy
  • 1 large carrot, peeled and cut into matchstick pieces

For the dressing:

  • 1 cup scallions, thinly sliced
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons Rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon finely grated ginger or more
  • 2 tablespoons canola or vegetable oil
  • ΒΌ cup fresh cilantro, finely chopped


  • Cook the noodles in a large pot of boiling water until tender, about 6 to 8 minutes. Lightly steam the bok choy, drain and chop. In a large bowl, combine the scallions, toasted sesame oil, rice vinegar, soy sauce, maple syrup, freshly grated ginger and vegetable oil. Add the cooked noodles, radishes, bok choy and carrots. Toss well to mix. Garnish the top of the salad with chopped fresh cilantro and serve.


Nutritional analysis per serving: 374 calories, 11 grams protein, 54 grams carbohydrates, 14.5 grams fat, 1479 mg. sodium, 5 grams fiber.