Soba Seaweed Salad
This Asian-inspired dish is really simple to prepare, filling and very tasty. I have included sesame oil as a dressing, but it would be great with some coconut aminos too (see our guide to coconut products to learn more about coconut aminos).
Soba noodles are made from a pseudo-grain named buckwheat. They have a lower Glycemic Load than regular noodles, are much better for your gut health, and are a great alternative if you’re on a Candida diet.
When you buy soba noodles, make sure to check the ingredients carefully. Some soba noodles (especially cheaper brands) contain a mix of buckwheat and wheat. Look for the brands that are entirely buckwheat, as glutenous grains like wheat can irritate the intestinal membrane.
You can through all kinds of different vegetables in this dish. Bok choy, broccoli, leeks – they would all work. Take a look in your fridge and see what you can use!
- 2 oz. soba noodles
- ¼ cup dry Wakame seaweed
- 2 tomatoes
- 1 avocado
- 2 Tbsp. sesame oil
- Sprinkle of sesame seeds
- Salt to taste
- Soak the seaweed in a bowl with warm water for about 10 minutes.
- Boil the soba noodles for 6 minutes.
- Chop the tomatoes and avocado, then add everything to a bowl and mix.
- Drizzle with sesame oil and sprinkle with the sesame seeds.
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This salad is great, tried it a few years ago, and it’s still a favorite for my husband and I.
I love the flavours in this recipe! It’s very unique yet super healthy.