A gluten-free, Dairy-free, whole food recipe
This flavorful side dish can be eaten warm or cold. In the winter months, it’s delicious served warm.
1 package buckwheat soba noodles (or gluten free linguini noodles)
1 cup grated carrots
1 cup thinly sliced red cabbage
3 green onions, sliced into rounds
1/2 cup chopped cilantro
1/4 cup sesame seeds, toasted
3 TBS sesame oil
2 TBS wheat-free tamari
2 TBS brown rice vinegar
1 TBS maple syrup
1 to 2 tsp hot pepper sesame oil
1 to 2 teaspoons grated fresh ginger
2 to 3 cloves garlic, crushed
Cook the buckwheat noodles according to the directions on the package. When the noodles are cooked, drain and rinse with cool water and set aside.
Place the cooked noodles and the other vegetables in a large bowl.
In a separate bowl, whisk together the ingredients for the dressing. Pour the dressing over the salad and toss well. Serves 4 generously.