Asian Soba Noodle Salad (Gluten Free)

A lot of people are going gluten free these days whether they suffer from Celiac disease or not.  Celiac disease is an autoimmune disorder of the small intestine.  Symptoms may include pain and discomfort in the digestive tract, long term constipation or diarrhea, anemia, and/or fatigue.   Many people go undiagnosed and as many as 1 in 105 people may suffer from Celiac.

I personally have not cut gluten out of my diet.  I believe if you do not suffer from gluten intolerance than you can enjoy grains in moderation and not as the main part of your diet like the old food guide pyramid recommends.  Whole grains and sprouted grains are the best choices for gluten.

I like variety in my life so I do love gluten free options such as buckwheat noodles or buckwheat flour.  Buckwheat is actually a seed and not a grain making it 100% gluten free.  If you eat gluten or not this is a great salad that incorporates many colorful vegetables and healthy fats.

If you follow a grain free lifestyle you could easily use a spiralizer to make zucchini noodles instead of the buckwheat noodles.  If you can not find buckwheat noodles you can definitely use angel hair whole grain pasta as a substitute.  Enjoy!

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Course Pasta

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6

Author Sara

Ingredients

• 6 oz Buckwheat Noodles cooked and drained
• 1/2 head Red Cabbage cut in half and finely shredded
• 2 large Carrots cut into 1 in matchsticks
• 1 large Red Pepper cut into 1 in matchsticks
• 2 Green Onions thinly sliced
• 1/2 Cup Cilantro roughly chopped
• 2 Tbsp Sesame Seeds I used black
• Dressing:
• 1/2 Cup Organic Soy Sauce I used low sodium
• 1/4 Cup 4 Tbsp Raw Honey
• 2 Tbsp Rice Vinegar I used brown rice vinegar
• 2 Tbsp Olive Oil
• 1 tsp Sesame Oil
• 1 tsp Sriracha hot chili sauce this addition didn't make this dish overly spicy- just gives it a hint of spice, Optional
• 1 Tbsp Fresh Ginger about 1 inch piece, grated on a micro plane
• 1 Large Garlic clove finely diced
• 1/2 Cup Cashews toasted (Optional)

Instructions

1. Mix the dressing ingredients together in a large bowl.
2. Add in the noodles and vegetables and mix until the dressing covers all the ingredients.
3. Sprinkle with sesame seeds and cashews as desired.

Recipe Notes

No added salt is needed because the soy sauce adds plenty of salt.

Please choose organic local ingredients when possible