Looking for a recipe that suits the spring season? Well, this Spring Soba Salad (try saying that three times in a row) is great for those who want to keep their diet lean. With only a 20-minute total cook time, you’ll have this delicious, low calorie (284 to be exact) meal ready in no time. Thanks to, you now have fresh new recipe to show off to your friends and family! Happy noshing from Rio Car Wash!



1 pound asparagus, trimmed

2 cups shredded green cabbage

1 cup shaved radishes (cherry belle, watermelon, or a combination of both as shown)

1 1/2 cups radish greens, roughly chopped

1 cup thinly sliced red onion

1 1/2 cups snow peas

3 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons honey

1 1/2 tablespoons rice vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon finely chopped fennel seed

1/4 teaspoon ground chili pepper (optional)

4 ounces Japanese curly noodles (chucka soba), crumbled



Step 1

Heat a large skillet over medium-high. Place asparagus spears in pan and add enough water to completely cover. Bring to a simmer and cook, covered, 3 to 5 minutes, until crisp-tender. Transfer asparagus to a bowl of ice water. Drain and cut into thirds. Set aside.


Step 2

Place cabbage, radish, radish greens, red onion, and snow peas in a large bowl. Toss to combine. In a separate bowl, combine oil, lemon juice, honey, vinegar, salt, black pepper, fennel seed, and chili pepper. Stir with a whisk. Add dressing, asparagus, and crumbled noodles to salad. Toss to combine.