Ingredients and Weight:
- Romaine lettuce, 2 large heads
- Soba noodles, 1 pound
- Carrots, 1 pound, julienned
- Red bell pepper, 1 large, julienned
- Green onions, 1 cup, chopped
- Almonds, 1/2 cup, toasted
- Sesame seeds, 1/4 cup
- Soy sauce, 1/4 cup
- Sesame oil, 2 tablespoons
- Honey, 2 tablespoons
- Rice vinegar, 2 tablespoons
- Ginger, 1 tablespoon, minced
- Garlic, 2 cloves, minced
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the soba noodles according to package directions. Drain and rinse with cold water.
- Chop the romaine lettuce into bite-sized pieces.
- In a large bowl, combine the lettuce, noodles, carrots, bell pepper, green onions, almonds, and sesame seeds.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10 grams
- Saturated fat: 1 gram
- Cholesterol: 0 milligrams
- Sodium: 500 milligrams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 10 grams
Dish Characteristics:
- Light and refreshing
- Crunchy and flavorful
- Suitable for a variety of occasions
- Easily customizable
User Comments:
- "This salad is a great way to use up leftover roasted vegetables. It's easy to make and always delicious." - Sarah
- "I love the sweet and savory flavors in this salad. It's a perfect side dish for grilled chicken or fish." - John
- "I'm not a big fan of romaine lettuce, but I really enjoyed this salad. The dressing is amazing!" - Mary
Special Precautions and Tips:
- If you can't find soba noodles, you can substitute spaghetti or linguine.
- To toast the almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until golden brown.
- If you don't have rice vinegar, you can substitute apple cider vinegar.
