Picnic-ables: Soba Noodle & Raw Veggie Salad

Photo courtesy of www.cookieandkate.com

Photo courtesy of www.cookieandkate.com

I’m in love with this weather – summer is the greatest. One of my favorite summer activities is to go picnicking on lazy Sunday afternoons, preferably at a beach. Bliss!

Like barbaques, though, summer picnics can be a bit of a trap when it comes to healthy eating: cold, deep-fried chicken, gluten-heavy, creamy pasta salad, and desserts laden with sugar are common fare.

When I picnic, I prefer to make a tasty soba noodle salad. Soba noodles are made with buckwheat (look for 100% buckwheat soba noodles if you’re avoiding gluten) and are packed with anti-oxidants and other nutrients. This recipe from Cookie & Kate is a great option for your next picnic, or even just for dinner on the back deck. Enjoy!

Soba Noodle & Raw Veggie Salad

  • 8 ounces soba noodles
  • ½ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
  • 1 teaspoon sesame oil
  • 2 tablespoons quality peanut oil, olive oil or vegetable oil
  • 2 tablespoons rice wine vinegar
  • 1½ teaspoon red pepper flakes
  • 1 bunch green onions, chopped 
  • ¾ cup chopped cilantro
  • 1 red bell pepper, sliced thin
  • ¼ head of red cabbage, thinly sliced
  • 3 whole carrots, shredded with vegetable peeler
  • 2 cups shelled edamame, steamed
  • ½ cup toasted sesame seeds
Optional ingredients for extra flavor
  • one lime, juiced
  • 1 jalapeño, finely chopped
  • peanut butter!
Cook soba noodles according to directions, and rinse in a colander.
Chop up all your vegetables, and toss into a bowl with the soba noodles.
In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.
Pour the dressing into the pasta and veggies and toss well to combine.
On July 26, 2014, posted in: Blog , Nutrition , Recipes

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