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Buckwheat Noodle Salad

Hot on my list for tonight is this delicious looking Buckwheat Noodle Salad. While most people think of buckwheat as a whole grain, it’s actually a seed that is high in both protein and fiber. It supports heart and heart health and can help prevent diabetes and digestive disorders. In fact, buckwheat seeds, also called “groats,” are so packed with nutrients and antioxidants − like rutin, tannins and catechin −that they are often called “superfoods.”

Serves 2-4

Ginger/Scallion sauce:

1 bunch scallions, thinly sliced (about 1 ¼ cup total)
1 4-inch piece of ginger, peeled and very finely minced (a microplane works great here)
2 tsps toasted sesame oil
3 tsps wheat free tamari
2 T rice vinegar
¼ cup neutral oil (such as grapeseed)
1 large pinch coconut sugar

Soba salad:

8 ounces soba noodles
3 small or 1 large carrot, peeled and cut into julienne
2 Persian cucumbers, cut into julienne
1 large bok choy, cleaned and thinly sliced
¼ cup chopped cilantro


1. For the ginger scallion sauce, combine all ingredients and let sit while you prepare the salad.
2. Cook soba noodles according to package instructions, drain, and rinse with cold water.
3. Toss noodles with half the scallion sauce and half the cilantro, cucumber, carrot, and bok choy.
4. Put in a serving bowl, scatter with the remaining ingredients, and drizzle more ginger scallion sauce over the top



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