Soba Noodle Salad

By Stephanie Saviola

For the salad:

1 package of buckwheat soba noodles
1 carrot julienned
2 stalks of celery, finely chopped
2 radishes, sliced thin
1 cup of kale, blanched
1 cup red cabbage, chopped
1/2 cup of bean sprouts
1/2 cup of cilantro and parsley, chopped


1/4 cup of olive oil
1 teaspoon of minced ginger
1 teaspoon of minced garlic
1 tablespoon of apple cider vinegar
1 tablespoon of sesame seeds
1 teaspoon of hot sauce
2 tablespoons of soy sauce
Dash of salt and pepper

*Whisk all of the dressing ingredients together and immediately poor over  salad once it has been assembled. *

Cook the noodles in boiling water for 3 minutes (or follow instructions on the package). Drain and toss noodles with the vegetables and dressing in a serving bowl. Toss in chicken or tofu to add protein and garnish with lime wedges. The salad can be served at room temperature or chilled.



Source | Photo

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