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Good news: It’s finally spring, and that means a bunch of delicious seasonal produce is about to make its yearly debut. Susan Spungen’s cold soba noodle salad with strawberries, from her new cookbook, Open Kitchen, takes advantage of one of our favorites: strawberries.
“While adding strawberries to a salad like this may seem unusual (and it is),” Spungen writes, “it really works. The juiciness of the berries adds a cool and sweet-tart contrast to the slight spiciness of the peppers and the salty miso dressing.” Even better, this dish is almost no-cook, takes less than 30 minutes and can be made up to one day in advance. Just toss the strawberries in right before serving so they don’t get mushy.
From Open Kitchen by Susan Spungen, published March 3, 2020 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Susan Spungen. Photo © Gentl and Hyers.
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