Rainbow Soba Noodle Salad (for skin health)
This vegan gluten free noodle dish with colorful vegetables like ribboned carrots, cabbage and sugar snap peas is filled with flavor topped with a tahini dressing all designed for great skin health from within!
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!