Daikon Cucumber Soba Salad on Ice

This Japanese dish is versatile in terms of serving time. It may be served for lunch as a side dish or dinner as the main entrée.

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Ingredients

1. 8 ounces soba noodles, dry
2. ¼ cup low sodium soy sauce
3. 2 Tbsp. mirin
4. 1 Tbsp. rice vinegar
5. ½ tsp. sesame oil
6. ¼ tsp. Stevia
7. 1 cucumber, sliced in half and crosswise
8. 1 carrot, julienned
9. 1 daikon radish, julienned
10. 1 red bell pepper, thinly sliced
11. 1 yellow bell pepper, thinly sliced
12. 4 green onions, sliced

Directions

1. In a stockpot, bring a liter of water to a rolling boil. Add the soba and boil for 15 minutes. Drain, transfer to a bowl and allow cooling in room temperature until ready to serve.
2. Prepare the salad dressing by combining the light soy sauce with rice vinegar, mirin, stevia and sesame oil in small bowl. In a bigger bowl, combine the vegetables and stir in half of the prepared dressing. Toss to coat well
3. Stir in the remaining salad dressing in the bowl of cooled soba noodles.
4. To serve, place a cup of ice cubes on a bamboo mat over an individual serving plate.
5. Top the ice cubes with about a cup full of soba noodles. Serve immediately with the tossed vegetables on the side.

You can make extra dipping sauce by combining 1 part dashi stock 1 part mirin and 1 part light soy sauce with a dash of stevia. You can substitute dashi stock with the instant dashi granules if you are lucky to find some in your neighbourhood Asian store.

Serving Size: 2 cups

Exchanges per Serving: 3½ Carb, ¼ Protein, ⅓ Fat

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