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Sesame Thai Soba and Vegetable Salad

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Total Time (minutes)
25
Difficulty
2
Servings
6
Ingredients
12
Total Prep Time: 25 min.
Calories Per Serving: 210
Nutrients

Nutrition Facts

Serving Size 149g

Amount per serving
Calories 210 Calories from fat: 40
% Daily Value*
Fat 4.5 g 7 %
Saturated 0.5 g 3 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 1.5 g %
Cholesterol 0 mg 0 %
Sodium 460 mg 19 %
Potassium 370 mg 11 %
Carbohydrate 38 g 13 %
Fiber 2 g 8 %
Sugars 6 g
Protein 8 g
Vitamin A 70 %
Vitamin C 45 %
Calcium 6 %
Iron 15 %
Vitamin K 110 %
Thiamin 20 %
Niacin 10 %
Vitamin B6 10 %
Folate 20 %
Phosphorus 15 %
Magnesium 20 %
Copper 15 %
Manganese 50 %

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

Ingredients

  • 8 ounces Japanese soba noodles
  • 1/4 cup Sesame-Asian Vinaigrette (recipe below)
  • 10 spears DOLE® Asparagus
  • 1 large DOLE Carrot, peeled
  • 2 cups DOLE Baby Spinach
  • 1 cup diced fresh DOLE Tropical Gold® Pineapple
  • 1/4 cup sliced DOLE Green Onions
  • 10 DOLE Radishes, thinly sliced
  • Salt and ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon black sesame seeds
  • 1 tablespoon pumpkin seeds

    Directions

    1. Prepare soba noodles according to package directions. Drain soba noodles; toss with Sesame-Asian Vinaigrette (recipe below), set aside.

    2. Shave both asparagus and carrots lengthwise using vegetable peeler.
    3. Toss soba noodles with asparagus and carrot ribbons, baby spinach leaves, pineapple, green onions and radishes. Season to taste with salt and pepper.
    4. Sprinkle cilantro, sesame seeds and pumpkin seeds over noodles.

    Sesame-Asian Vinaigrette: Combine 1/4 cup fresh lime juice, 3 tablespoons low-sodium soy sauce, 2 tablespoons grated fresh ginger, 2 tablespoons sesame oil, 2 tablespoons chopped fresh cilantro, 2 teaspoons honey and few red pepper flakes in small bowl.

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    Sesame Thai Soba and Vegetable Salad Prep Time: Cook time:25 minutes Serves: 6
    Nutrition facts: 210 Calories, 4.5 grams fat
    Ingredients: 8 ounces Japanese soba noodles 1/4 cup Sesame-Asian Vinaigrette (recipe below) 10 spears DOLE® Asparagus 1 large DOLE Carrot, peeled 2 cups DOLE Baby Spinach 1 cup diced fresh DOLE Tropical Gold® Pineapple 1/4 cup sliced DOLE Green Onions 10 DOLE Radishes, thinly sliced Salt and ground black pepper to taste 2 tablespoons chopped fresh cilantro 1 tablespoon black sesame seeds 1 tablespoon pumpkin seeds Directions:

    Prepare soba noodles according to package directions. Drain soba noodles; toss with Sesame-Asian Vinaigrette (recipe below), set aside.

    Shave both asparagus and carrots lengthwise using vegetable peeler.Toss soba noodles with asparagus and carrot ribbons, baby spinach leaves, pineapple, green onions and radishes. Season to taste with salt and pepper.Sprinkle cilantro, sesame seeds and pumpkin seeds over noodles.Sesame-Asian Vinaigrette: Combine 1/4 cup fresh lime juice, 3 tablespoons low-sodium soy sauce, 2 tablespoons grated fresh ginger, 2 tablespoons sesame oil, 2 tablespoons chopped fresh cilantro, 2 teaspoons honey and few red pepper flakes in small bowl.