Soba Noodle Salad

Buckwheat Noodle Salad

This is a perfect example of why we should never judge a book by its cover. The week that I made this, I was craving buckwheat soba noodles and wanted something new. I searched high and low and the only recipe I could find that was appealing was this one by Giada De Laurentis. The picture on the American Food Network was not appetizing at all, but the recipe looked quite promising.

Very few recipes require little adjustment by me, but Giada was almost right on with this one! As always, I substituted the soy sauce with tamari, halved the wasabi paste, used regular cabbage instead of napa cabbage, omitted the cucumber, and used white sesame seeds instead of black ones.

This salad has it all! Maybe it’s the Italian in me, but there is something so satisfying about being able to twirl a salad made of buckwheat noodles, which are nutty in flavour and extremely filling. They are enveloped in a sea of almond butter, not only densely creamy, but so neutral tasting that when combined with the lime juice, has you believing you are actually eating a mayonnaise-based dressing. The salad is loaded with raw veggies providing just the right amount of freshness and together with the sesame seeds and toasted slivered almonds deliver the ultimate crunch.

I’m so glad I gave this recipe a try. Instantly it became one of my favourite salads. I will definitely be making it again over the summer.

Buckwheat is a complete vegetable protein making this an ideal, light, and quick main weeknight meal.

Serves 5 (as a main)

Ingredients:

 Buckwheat soba noodles, dried  8 oz
 Salt
 Dressing:
 Almond butter  1/3 cup
 Tamari  1/4 cup
 Lime juice  3 tbsp
 Olive oil  3 tbsp
 Sesame oil  2 tbsp
 Honey  1.5 tbsp
 Wasabi paste  1 tsp
 Ginger, fresh, peeled and grated  1 1/2-inch piece
 Vegetables:
 Cabbage, cored and shredded  1.5 lbs
 Onions, green, thinly sliced  3
 Pepper, red, cored, seeded and thinly sliced  1
 Almonds, slivered, toasted  1 cup
 Sesame seeds (black or white)  3 tbsp

Directions:

  1. Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
  2. For the dressing, combine the almond butter, tamari, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
  3. Pour the dressing over the noodles.
  4. Add the cabbage, green onions, bell peppers, and almonds. Toss until all the ingredients are coated.
  5. Garnish with sesame seeds and serve.

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