Simplicity Saturday – Soba Noodles & Greens Salad

Here comes the sun! We are finally coming into our warmest months of the year, and some simple, delicious and hydrating veggies dishes are what the body is shouting for. This is by far one of my favourite dishes to prepare, it’s about 20 minutes start to serve, rich in B vitamins, iron, magnesium, calcium, essential fatty acids and flavour!

This dish is great severed on its own; I love to serve it on square white dishes with a lemon wedge and fresh cilantro or parsley sprigs as garnish. You could also make a larger meal out of this by serving this as a side dish and pairing it with some baked Wild Salmon, Halibut or Organic Chicken…Mmmmmmmm!

Soba Noodles and Greens Salad

Dressing:

• 2 tbsp. toasted sesame oil
• 1 clove garlic, finely minced
• ½ tsp cinnamon
• ½ tsp cumin
• 2 tsp. minced fresh garlic
• 2 tbsp rice vinegar or lemon juice
• 2 tbsp tamari
• 1 tbsp maple syrup or honey

Vegetables:

• 2-3 stalks celery, sliced into ½ inch strips
• 3-4 cups thinly sliced bok choy
• 2-3 green onions, sliced lengthwise in half and then sliced
• 1 carrot, grated
• ¼ cup cashews, chopped
• 10 ounces buckwheat soba noodles

1. Cook the noodles in boiling salted water until tender. Drain and rinse under cold water.
2. Mix oils, garlic, spices, vinegar, tamari, sweetener, and salt in the bottom of a large bowl.
3. Transfer noodles, the prepared vegetables, and the cashews into the bowl. Mix gently.
4. Serve at room temperature.
5. Enjoy!