Vietnamese Summer Garden Noodle Salad

Serves 6


1 package buckwheat soba noodles, cooked, and rinsed cool (or Rice noodles)
1 cups napa cabbage, shredded
1 cup red cabbage, shredded
1 cups baby bok choy leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, ribboned with a peeler
½ cucumber, peeled and chopped
½ cup daikon radish, matchsticked
7-8 shitake mushrooms, sliced
½ cup mung bean spouts
¼ cup fresh mint leaves, julienned
¼ cup fresh thai basil leaves
¼ fresh cilantro leaves
Chopped peanuts for garnish


Juice of 2 limes
¼ cup sesame oil
¼ cup tamari
3 tablespoons yuzo rice vinegar (regular rice vinegar works as well)
1 cloves garlic, chopped superfine
2 red thai chilis, sliced thin
1 tablespoon brown sugar


In a large mixing bowl toss together all salad ingredients until well mixed, set aside. In the meantime whisk together the dressing ingredients until well mixed, toss together with salad ingredients and let stand for 10 minutes before serving.