Recipe from Summer 2020/21 issue of True Natural Health
Recipe by Melissa of Functional Health Canberra
The Soba Noodle Salad recipe is really tasty and has the bonus of being gluten-free. Soba noodles are made from buckwheat, which is packed full of nutrients including magnesium, fibre and manganese. Manganese is great for blood sugar control. As well as the nutritional benefits, adding soba noodles makes it a bit more substantial than regular coleslaw.
½ pack Soba (buckwheat) noodles
2 cups red cabbage, shredded
2 medium carrots, shredded
2 medium cucumbers, thinly sliced
½ cup peanut butter
1 lime, juice and zest
1 Tbsp tamari
2 cloves garlic, minced
½ Tbsp ginger, grated
½ tsp rapadura sugar
2 – 4 Tbsp filtered water
Sesame seeds and basil or coriander to garnish
Prepare the vegetables and cook the Soba noodles as per packet instructions. In a small bowl, prepare the dressing by combining the ingredients and stirring until well combined.
In a large serving bowl, add vegetables and cooked noodles, pour over dressing and gently fold until dressing is well distributed. Garnish with sesame seeds and basil.
Serve immediately or store in fridge in an airtight container for up to 5 days.