Raw carrot ribbons combined with crisp-cooked snow peas and asparagus retain lots of crunch in this speedy dinner. The dressing is the perfect blend of salty, toasty, tangy, and fragrant. The combination makes for a wonderful light summer meal.
Author: A Hint of Rosemary
Toasted Sesame Oil
or Sesame Oil
Reduced Sodium Soy Sauce
or Dark Brown Sugar
Chinese Hot Mustard
or Dijon Mustard
or Orange Carrot
Whisk together Toasted Sesame Oil (2 Tbsp), Reduced Sodium Soy Sauce (2 Tbsp), Rice Vinegar (1 Tbsp), Brown Sugar (1 tsp), Chinese Hot Mustard (1 tsp), Fresh Ginger (1 tsp), Kosher Salt (1/2 tsp), and Garlic (1 clove) in a large bowl.
Add Purple Carrots (2) to the mixture and toss to coat. Set aside.
Bring a large pot of water to a boil. Add Snow Peas (2 cups) and Asparagus (2 cups). Cook until crisp-tender, about 2 minutes.
Remove vegetables with a slotted spoon to a colander and rinse immediately with cold water until cool. Add snow peas and asparagus to the carrot mixture.
Add the Soba Noodles (8 oz) to the boiling water and cook until al dente, 5 to 6 minutes. Drain and rinse immediately with cold water. Add to the bowl with the vegetable mixture. Toss well.
Sprinkle with Fresh Basil (1/4 cup) and serve!
Nutrition Per Serving
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