This salad with soba, Japanese buckwheat noodles, has just about everything: it’s vegetarian, vegan, gluten free, and very, very healthy. If you need a midday energy boost, like me today, it’s a good salad for lunch. I like to give this salad a nice kick so I added quite a lot of lime juice and freshly grated ginger. Taste the salad while seasoning, to adapt it to your taste.
Action Time: 20-25 minutes
9 oz/250 g dried soba noodles* (such as Eden Organic)
1 bunch of broccolini, into florets and stalks into pieces
4-5 red radishes, thinly sliced
3-4 scallions, sliced
2 tbsp roasted sesame seeds (or gomasio)
For the dressing:
3-4 tbsp (gluten free) tamari sauce (Japanese soy sauce)
juice of 2 small limes, or to taste, plus 1 extra lime te serve
1 tbsp sesame oil
1 garlic clove, crushed
1 tsp runny honey
about 1¼ inch/ 3 cm fresh ginger root, finely grated, plus extra
Extra: vegetable peeler
*Despite its name, buckwheat is gluten free. If you follow a gluten free diet, be sure to buy soba made of 100% buckwheat. Always read the label, because wheat flour is often added.
1. Cook de soba noodles according to package instructions, until al dente (I usually cook my noodles slightly shorter than indicated). Strain the noodles and run under cold running water, drain.
2. Cook the broccolini in salted water for 3 minutes, drain. Peel the carrots and shave them with a vegetable peeler lengthwise in long ribbons.
3. In a large bowl mix all the ingredients for the dressing. Add the noodles and toss well. Add the broccolini, carrots, and radishes and toss again. Taste the salad and, if needed, add some more lime juice, tamari or grated ginger. Divide into individual bowls and sprinkle the scallions and sesame seeds over. Serve with extra lemon wedges.