Spring Soba Salad

Spring comes with beautiful, fresh produce - the perfect time to create a bright salad you can enjoy as a side, or as a whole meal by adding in some protein. With the sun out, you can even have nice stroll at the farmers market to collect all these fresh ingredients!

Ingredients:

• 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

Directions:

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.
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.