Summer Soba Noodle Salad

~Summer Soba Noodle Salad~

By Janine Bibeau

This salad is perfect for summer nights! It can be made ahead, but is also a quick meal when you don't want to heat up your kitchen any more than it already is. The cilantro and cucumber are both cooling to help keep Pitta in check. I love the crunch and the incorporation of fresh herbs as well.
I always try to buy organic ingredients. Right now we have chives and cilantro in our garden. It won't be long before the cucumbers and carrots are ready too!
If this is served as a main dish it makes about 6 servings.

 Ingredients

1 nine and a half ounce package of organic soba noodles

3 Tablespoons of rice vinegar
3 Tablespoons reduced sodium soy sauce of coconut aminos
3 Tablespoons olive oil
1.5 Tablespoon sesame oil
1.5 Tablespoon real maple syrup

1/2 small red cabbage finely chopped (about 1 to 1.5 cups)
2 medium carrots shredded
1 bunch of chives chopped
1 cucumber or 1/2 of an English cucumber cut in half and sliced
2 Tablespoons sesame seeds
1 bunch of fresh cilantro

Method

1. Boil soba noodles according to package. Drain and rinse with cold water.
2. Prepare all vegetables as described in the ingredients.
3. In a small bowl, whisk rice vinegar, soy sauce, olive oil, sesame oil, and maple syrup together.
3. In a large bowl, combine the noodles and chopped vegetables and herbs.
4. Pour the dressing over the mixture of noodles and vegetables and sprinkle with sesame seeds.
5. Enjoy!







Recipe modified from Parents Magazine June 2016.