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Asian vegetable and soba noodle salad

Preparation time: 25 minutes
Chilling time: 1 hour

5 ounces soba
3/4 cup coarsely sliced fresh red bell pepper
3/4 cup coarsely sliced fresh green bell pepper
1 cup sliced fresh red cabbage
1 cup peeled, matchstick-sliced fresh jicama
3/4 cup coarsely sliced green onions
3/4 cup matchstick-sliced unpeeled cucumber
1/4 cup chopped, unsalted peanuts
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 cloves fresh garlic, minced
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper

Bring a medium pot of water to a boil. Add soba noodles, cover, and cook about 5 minutes until noodles are tender yet firm. Place noodles in strainer and rinse with cool water. In a large salad bowl, place sliced red pepper, green pepper, red cabbage, jicama, green onions, cucumber, and peanuts. Add cooled, drained noodles. In a small mixing bowl, whisk sesame oil, vinegar, minced garlic, soy sauce, and black pepper together. Pour dressing over salad and toss ingredients until they are well distributed. Chill for approximately 1 hour before serving.

Yield: 8 servings
Serving size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 122
  Carbohydrate: 19 g
  Protein: 4 g
  Fat: 4 g
  Saturated fat: 1 g
  Sodium: 222 mg
  Fiber: 3 g
 
  Exchanges per serving: 1 starch, 1 vegetable, 1/2 fat
  Carbohydrate choices: 1

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