Monday, July 03, 2017

Buckwheat Soba Noodle Salad
Vegan And Gluten Free

Here's a great dish for your 4th of July celebration!

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Perfect for Guests
If you are going to a potluck, picnic, or entertaining at home this 4th of July, this salad is sure to please your guests. Besides being delicious, it's gluten and dairy free. It's also served at room temperature so no worries about making it at the last minute or heating it up. I know the dressing has a lot of ingredients, but it really is quite easy to put together. You can also make the dressing ahead of time.

Buckwheat is rich in high quality protein.It's also high in dietary fiber and is a good source of iron, manganese, phosphorus, magnesium, zinc and potassium. It also provides a good amount of B vitamins.

If you are gluten intolerant, make sure the package says 100% buckwheat as some brands mix buckwheat with wheat.

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Buckwheat Soba Noodle Salad
Vegan, Gluten and Dairy Free
[makes 6 to 8 servings]

For the dressing:
1 teaspoon grated fresh ginger root
2 cloves garlic, pressed
1 tablespoon sesame tahini
1 teaspoon toasted sesame oil
1 tablespoon gluten-free Tamari soy sauce
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
Pinch red pepper flakes
1/4 cup thinly sliced scallions plus some for garnish
1/4 cup chopped herbs (parsley and cilantro)
For the salad
8 ounces 100% buckwheat noodles
1 carrot, peeled and grated
1 tablespoon black sesame seeds
1 tablespoon hemp seeds

To make the dressing, mix the ginger, garlic, and tahini into a paste and slowly mix in the oils, soy sauce, and rice vinegar. Add the pepper flakes, scallions, and parsley and stir until well combined. Set aside.

Cook the noodles according to the directions on the package. Do not overcook and rinse well with cold water.

Drain the noodles well and place in a salad bowl. Add the grated carrot and seeds, saving some black sesame seeds for garnish. Toss with the dressing, garnish with a few sliced scallions and black sesame seeds and serve.

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