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Spring Soba Salad

Photo: Jamie Vespa
Active time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: 1 1/2 cups)

The beauty of seasonal produce comes to life in this bright spring salad. A simple trip to your farmers market should cover all the basics, but feel free to add or remove any ingredients you prefer. Radishes are a great use-it-all veggie, making them a highly economical buy. Instead of chopping off the greens and trashing them, rinse them clean and toss them in salads and stir-fries. They lend a peppery taste that adds savory depth to an array of spring dishes. If you’re craving an extra boost of protein, add shredded rotisserie chicken or grilled shrimp on top.

Ingredients

  • 1 pound asparagus, trimmed
  • 2 cups shredded green cabbage
  • 1 cup shaved radishes (cherry belle, watermelon, or a combination of both as shown)
  • 1 1/2 cups radish greens, roughly chopped
  • 1 cup thinly sliced red onion
  • 1 1/2 cups snow peas
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon finely chopped fennel seed
  • 1/4 teaspoon ground chili pepper (optional)
  • 4 ounces Japanese curly noodles (chucka soba), crumbled

Nutrition Information

  • calories 284
  • fat 10.8 g
  • satfat 1.5 g
  • monofat 7.4 g
  • polyfat 1.1 g
  • protein 7 g
  • carbohydrate 41 g
  • fiber 5 g
  • cholesterol 0 mg
  • iron 4 mg
  • sodium 428 mg
  • calcium 65 mg
  • sugars 14 g

How to Make It

  1. Heat a large skillet over medium-high. Place asparagus spears in pan and add enough water to completely cover. Bring to a simmer and cook, covered, 3 to 5 minutes, until crisp-tender. Transfer asparagus to a bowl of ice water. Drain and cut into thirds. Set aside.

  2. Place cabbage, radish, radish greens, red onion, and snow peas in a large bowl. Toss to combine. In a separate bowl, combine oil, lemon juice, honey, vinegar, salt, black pepper, fennel seed, and chili pepper. Stir with a whisk. Add dressing, asparagus, and crumbled noodles to salad. Toss to combine.