Oriental Salad With Sesame Vinaigrette

This refreshing Oriental Salad combines the chewy texture of soba noodles with the crisp bite of shredded daikon, carrots, and lettuce. The dish is elevated by a medley of textures and flavors, including crunchy water chestnuts, savory fried tofu, and the sweet bursts of mandarin oranges and lychees. The homemade sesame vinaigrette, balanced with rice vinegar, lime juice, and tamari, ties all the elements together with a savory-sweet punch. Perfect for a light lunch, a festive side dish at a summer barbecue, or a healthy dinner option, this salad is both visually appealing and deeply satisfying. It is vegan-friendly, packed with nutrients, and comes together quickly, making it an ideal choice for weeknight meals or potluck contributions. Serve it chilled for the best flavor integration.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 390

Dietary: Vegan

Description

This refreshing Oriental Salad combines the chewy texture of soba noodles with the crisp bite of shredded daikon, carrots, and lettuce. The dish is elevated by a medley of textures and flavors, including crunchy water chestnuts, savory fried tofu, and the sweet bursts of mandarin oranges and lychees. The homemade sesame vinaigrette, balanced with rice vinegar, lime juice, and tamari, ties all the elements together with a savory-sweet punch. Perfect for a light lunch, a festive side dish at a summer barbecue, or a healthy dinner option, this salad is both visually appealing and deeply satisfying. It is vegan-friendly, packed with nutrients, and comes together quickly, making it an ideal choice for weeknight meals or potluck contributions. Serve it chilled for the best flavor integration.

Directions

1
Cook soba noodles according to package directions until al dente.
2
Drain noodles and rinse under cold water to stop cooking and cool them down.
3
Shred the carrot and daikon radish into long, thin strands using a julienne peeler or grater.
4
In a large mixing bowl, combine the cooled soba noodles, shredded carrot, and shredded daikon.
5
Arrange the torn romaine and red leaf lettuce on a large serving platter to form a bed.
6
Spoon the noodle and vegetable mixture over the lettuce base.
7
Top the salad with sliced red and yellow bell peppers, sliced fried tofu, sliced water chestnuts, drained mandarin orange wedges, and drained lychees.
8
Sprinkle toasted sesame seeds over the top for garnish.
9
Cover the platter with plastic wrap and refrigerate until ready to serve.
10
To make the dressing, whisk together brown sugar, salt, pepper, salad oil, lime juice, mirin, rice vinegar, tamari, and sesame oil in a small bowl until the sugar is dissolved.
11
Drizzle the sesame vinaigrette over the salad just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 390kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 2g10%
Sodium 850mg36%
Total Carbohydrate 55g19%
Dietary Fiber 5g20%
Sugars 25g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/oriental-salad-with-sesame-vinaigrette-dressi/