Buckwheat Noodle Salad
Buckwheat Noodle Salad
This buckwheat noodle salad is a lovely, light dish that is delicious on its own or goes perfectly with pan-fried chicken or salmon. Buckwheat is a glutenfree whole grain rich in fibre, magnesium and B vitamins, which help support heart health, healthy metabolism and steady blood-sugar levels. It also contains rutin, a flavonoid with antioxidant […]
Servings
6
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 240g buckwheat noodles
- 1 tbsp tamari or coconut aminos
- 1 small cucumber, julienned
- 2 tbsp apple-cider vinegar
- 1 medium carrot, julienned
- 2 tbsp sesame oil
- ½ cup shredded lettuce
- 1 clove garlic, minced
- ½ cup shredded kale
- ½ cup shredded red cabbage
- Bunch radish, sliced
- Sesame seeds, toasted
- almonds or cashews & sliced
- shallots, to garnish
- Dressing
- 2 tbsp pure maple syrup or raw honey
Method
- Bring a medium pot of water to a boil and cook noodles according to packet instructions, about 3 mins. Rinse immediately with cold water to stop them cooking any further, then place them in a colander to drain thoroughly.
- Place all sauce ingredients in a small bowl and stir until well combined.
- Place noodles in the centre of a large serving plate and then arrange cucumber, carrots, lettuce, kale, red cabbage and sliced radish around noodles. Top with sesame seeds and sliced shallots.
- Toss salad with dressing at the table.
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