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Sweet Potato Soba Noodle Salad

One of my favorite pasttimes is strolling my local organic market for new ingredients. I have to admit, living in a mjor city that seems to place a lot of emphasis on health, I’m a little spoiled when it comes to ingredients and options.  It’s pretty easy in my neck of the woods to find organic, gluten free, paleo, vegan, (you name it!) options, but I did my research and you can order the product I found this week online, so no excuses not to try it.  I took these organic, gluten free sweet potato and buckwheat soba noodles and used them for a healthy and quick (these noodles cook in less than four minutes) weeknight dinner.  The addition of sweet potato adds fiber and antioxidants to the already protein rich buckwheat. The flavor is subtle and easy to work with. I like to add tempeh or edamame, but what really makes this recipe unique is the addition of crisp and tart green apple tossed with miso dressing. As always, modify and make the recipe your own to fit your preferences.



1 package organic Sweet Potato and Buckwheat Noodles 

1 cup edamame, cooked and drained

1 large carrot, spiralized or shredded

1 medium green apple, peeled and spiralized

1 cup Napa cabbage, thinly chopped

¼ bunch cilantro, cleaned and chopped

1/3 cup raw cashews, chopped


¼ cup extra virgin olive oil

½ cup organic almond butter

1 T. apple cider vinegar

2 T. white miso

1 T. honey or coconut nectar

1 clove fresh garlic

1 tsp. fresh grated ginger

½ tsp. sesame oil

Juice of 1 lime

Add all dressing ingredients to blender and blend until smooth. This will make extra dressing that you can refrigerate and use over the week.


Cook noodles according to package directions, rinse with cool water and set aside. Cook edamame, drain, and refrigerate to chill.

Prepare your fresh ingredients, and toss with noodles and a few spoonfuls of miso dressing. Use the cashews as a garnish and finish with additional sprinkle of cilantro.

Can be enjoyed slightly warm, room temperature, or chilled.




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