After a long hard day, cooking has always been my outlet. Clean Eats sends a healthy recipe to my inbox every week that keeps me motivated to eat clean, be creative and have fun in the kitchen. This recipe is one of my favorites so far!
Prep time: 20 minutes
Cooking time: 10 minutes
1 package buckwheat soba noodles
1 medium sized carrot, julienne
¼ cup cilantro, roughly chopped
2 scallions, thinly sliced
4 cups purple cabbage, thinly sliced
For the Dressing:
2 tablespoons toasted sesame oil
4 tablespoons sesame oil
2 tablespoons wheat-free tamari
¼ cup ume plum vinegar
2 pitted dates
juice of 1 lime
2 tablespoons ginger
2 garlic cloves
1. Bring a large pot of salted water to a boil. While the water is coming to a boil, roughly chop your carrot cilantro, scallions and cabbage.
2. Add the soba noodles to the boiling water and cook until tender. Drain and run cold water over them until completely cooled. Place into a bowl and drizzle with a touch of sesame oil to help prevent sticking. Add the carrot, cilantro, scallions, and cabbage.
3. Prepare the dressing by adding the ingredients to a blender and blending on high for about 45 seconds. Pour half the dressing into the bowl then use a pair of tongs to toss and incorporate the dressing with the vegetables and noodles. Add more dressing as needed and store the rest in the fridge for up to a week.