This is a recipe I adapted from Taste of Home.  It’s very flexible, and I usually change up the ingredients every time I make it.

Yields 8 servings

Dressing:

1/2 c. reduced-sodium soy sauce

1/4 c. packed brown sugar

2 T rice vinegar

2 T canola oil

2 T orange juice

1 T minced fresh ginger

1 tsp. sesame oil

1 garlic clove, minced

1 tsp. sriracha Asian hot chili sauce (or 1/2 tsp. hot pepper sauce)

Salad:

2 cups frozen shelled edamame, thawed

10 oz. Japanese soba noodles or whole wheat linguini (you can find soba noodles in the Asian section at the grocery store; the original recipe calls for 8 oz., but I’ve found that you have too much dressing with 8 oz. of noodles.)

1 pkg. (14 oz.) angel hair coleslaw mix

1 cup shredded carrots

1 cup thinly sliced green onions

3 T sesame seeds

2 T fresh basil leaves (optional)

2 T lightly salted, chopped peanuts

Optional ingredients: I’ve also added 1 cup snow peas and broccoli slaw (in addition to the coleslaw).

Directions:

1. In a small bowl, whisk together dressing ingredients; set aside.

2. Cook edamame and soba noodles according to package directions; drain.  Rinse noodles in cold water, and drain.

3. Just before serving, combine the coleslaw mix, carrots, green onions, noodles, and edamame in a large bowl.  Add dressing; toss to coat.

4. Garnish with sesame seeds, basil, and peanuts.

I’ve also found that if you have to mix up most of the ingredients beforehand, they taste great after sitting in the dressing.  Serve cold.

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