Noodle Salad

By kimvess

Ingredients

• 5 tablespoons  low-sodium soy sauce
• 4 tablespoons  seasoned rice (sushi) vinegar
• 1 tablespoon  fresh lemon juice
• 1 teaspoon  sugar
• 1 tablespoon  vegetable oil
• 8 ounces  soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine
• 4 scallions, thinly sliced
• 1/2 English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
• 2 cups  broccoli-heart (or cabbage) coleslaw mix

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil. Set aside.

Bring a pot of salted water to a boil and cook the soba noodles until just tender, about 3 to 4 minutes.

Drain the noodles and rinse under cold water until they are cool. Drain well.

In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with the dressing. Serve at room temperature
or chilled.