When I was on the road to really improving and healing my skin from lifelong eczema and psoriasis, this delicious rainbow soba noodle salad is one of the recipes I created and turned to A LOT!
It’s completely vegan and gluten free, made with thoughtful skin healthy ingredients. Paired with an incredibly savory creamy tahini dressing, it makes this healthy dish one you will want to make all the time!
Healing Ingredients used in this Rainbow Soba Noodle Salad:
Buckwheat Soba Noodles (you can sub other gluten free noodles like these)
- gluten free noodles made entirely of buckwheat, a nutritious grain like seed that’s a great source of fiber, protein and filled with vital nutrients like potassium, magnesium and phosphorus and vitamins like folate and B vitamins.
Red Cabbage
- one of my favorite cruciferous vegetables, which is great for bone health and particularly great for gut health.
Bell Pepper
- contains more vitamin C than oranges! Packed with essential vitamins and is a great heart healthy food.
Carrots
- known for their Beta-carotene and vitamin A, they can improve eye health among many other things
Sugar Snap Peas
- not only do these vegetables have a wonderful sweet bite, they can also health heart, eye and digestive health! Sugar snap peas are said to stabilize blood sugar levels making them a very diabetic friendly food.
Toasted Pumpkin Seeds
- these brings a nutty, peanut like flavor but are incredible nutritious and skin healthy, being that they are an incredible source of zinc!
Cilantro
- one of the most important herbs for skin health, can help to gently remove things like toxins and health metals from the brain and body.
These raw vegetables paired with the noodles, pumpkin seeds and tahini sauce are truly a recipe for success whether you’re looking a recipe to improve your skin or simply to enjoy a yummy recipe!
How to get perfectly sliced and ribboned vegetables
To thinly cut all your vegetables easily and quickly, I can’t recommend the benriner mandoline slicer enough! It is the best of the best when it comes to mandoline slicers, it allows you to get everything cut the exact size and even slice things paper thin. I love to thinly slice my vegetables because it’s easier to eat and digest raw vegetables that way.
I have had my benriner mandoline slicer for over 7 years now and it still works like it’s brand new! It really is one of my favorite kitchen tools. When you using a mandoline, I always recommend using this cut resistant glove with it to help ensure safe slicing. This glove is also great when first starting out chopping with sharp knives.
Making a Mouth-Watering Sweet and Savory Tahini Sauce
The tahini sauce is made completely oil free and refined sugar free! It my sweet and savory tahini sauce recipe. I also use it as a dipping sauce for things like spring rolls!
It’s one of the best sauces I’ve made and perfected over the years when I was creating these healthy recipes.
I add things like garlic and ginger to boost the immune system and my secret healthy weapon, dulse flakes!
Dulse flakes are a seaweed that is an excellent source of iodine and minerals. Iodine is vital for thyroid health. It can be used a substitute for salt and is something I often sprinkle on my salads etc when I’m not making this sauce.
I have noticed a big difference in my overall health from including it in my diet.
This rainbow soba salad is delicious served cold so you can make it ahead of time for meal prep or to bring somewhere.
If you’re looking more healthy sauce and dressing recipes, check my Cilantro Ranch Dressing and Hemp Seed Ranch Dressing recipes!
Rainbow Soba Noodle Salad (for skin health)
Ingredients
- 1 package soba noodles, cooked according to package instructions, rinsed in water I used buckwheat, linked above
- 3-4 cups shredded cabbage thinly sliced with a knife or use mandolin slicer
- 1 large carrot, ribboned using a vegetable peeler or mandolin slicer
- 2 cups sugar snap peas, ends trimmed and chopped in about 1 inch pieces
- 1-2 cups yellow or orange bell pepper, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup toasted pumpkin seeds
Sweet and Savory Tahini Sauce
- 1/2 cup tahini
- 1/4 cup water
- 1/4 cup lime juice
- 2 tbsp maple syrup
- 2 tbsp coconut aminos aka soy free soy sauce
- 1 inch piece ginger, peeled and grated
- 2 garlic cloves, minced
- 2 tsp dulse flakes
- 1/2 tsp sea salt
Instructions
- Cook 8 oz. of soba noodles (or gluten free spaghetti) according to package instructions. Drain and rinse with cool water if needed and add them to a large bowl.
- While the water boils and noodles cook, prep and cut your veggies and pumpkin seeds. Toast the pumpkin seeds in a toaster oven or in a sauté pan and set aside.
- Drain and rinse noodles with cool water if needed and add them to a large bowl.
- Add in cabbage, carrots, bell pepper, snap peas, cilantro and toasted pumpkin seeds.
Make your sweet and savory tahini sauce.
- Add all tahini sauce ingredients to a bowl or a personal blender. Mix with a spoon or blend until smooth.
- Top the noodles and veggies with sauce and mix until well combined.
- Enjoy!
I made this and it is as easy as it is amazing.
So great to hear Anne!! 🙂
I’m making this recipe for a third time. I love it so much! I’ve added cooked sweet potato and avocado. It’s so fresh and crunchy! I didn’t have pumpkin seeds but I did have Wild Garden Dukkah – Super Seed Blend that has pumpkin seeds, sunflower seeds, “spices,” flax seeds, toasted sesame seeds and salt. It adds a little more flavor and more seeds, so good! Thank you!
Sounds delicious Ashley!! Thank you for letting me know and so happy to hear you’re enjoying it! 🙂