This refreshing Oriental Salad is a perfect balance of textures and flavors, combining earthy soba noodles with crisp vegetables and juicy fruits. The star of the dish is the homemade sesame vinaigrette, which brings together the warmth of toasted sesame seeds, the brightness of lime and rice vinegar, and the savory depth of tamari. Topped with crunchy fried tofu, water chestnuts, mandarin oranges, and lychees, this salad is both visually stunning and deliciously complex. It’s an ideal choice for a light lunch, a summer picnic, or a healthy side dish alongside grilled meats or seafood. Simple to assemble yet sophisticated enough for entertaining, this vegan-friendly recipe is sure to become a regular in your meal rotation.
Oriental Salad With Sesame Vinaigrette Dressing
Description
This refreshing Oriental Salad is a perfect balance of textures and flavors, combining earthy soba noodles with crisp vegetables and juicy fruits. The star of the dish is the homemade sesame vinaigrette, which brings together the warmth of toasted sesame seeds, the brightness of lime and rice vinegar, and the savory depth of tamari. Topped with crunchy fried tofu, water chestnuts, mandarin oranges, and lychees, this salad is both visually stunning and deliciously complex. It is an ideal choice for a light lunch, a summer picnic, or a healthy side dish alongside grilled meats or seafood. Simple to assemble yet sophisticated enough for entertaining, this vegan-friendly recipe is sure to become a regular in your meal rotation.Ingredients
Directions
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Cook soba noodles according to package directions in boiling water.
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Drain noodles and rinse under cold water to cool completely.
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Shred the carrot and daikon radish into long strands.
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In a large bowl, toss the cooled noodles with the shredded carrot and daikon.
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Arrange torn romaine and red leaf lettuce on a large serving platter.
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Spoon the noodle mixture over the lettuce.
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Top with sliced bell peppers, fried tofu, water chestnuts, mandarin oranges, and lychees.
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Cover and chill the assembled salad until ready to serve.
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In a separate small bowl, whisk together toasted sesame seeds, brown sugar, salt, pepper, salad oil, lime juice, mirin, rice vinegar, tamari, and sesame oil to make the dressing.
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Serve the chilled salad with the sesame vinaigrette dressing on the side or drizzled over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 1.5g8%
- Sodium 680mg29%
- Total Carbohydrate 55g19%
- Dietary Fiber 6g24%
- Sugars 28g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days. The dressing can be stored for up to 1 week.
Variations: For a gluten-free version, ensure your soba noodles are 100% buckwheat and use tamari instead of regular soy sauce. You can substitute the fried tofu with edamame or avocado slices for a different texture.
Tips: To save time, you can use pre-shredded carrots and daikon. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant to enhance the flavor of the dressing.
