|10 min||20 min||4|
|4 medium||Carrots (julienned)|
|1 medium||Yellow Summer Squash (thinly sliced)|
|2 stalk(s)||Green onion (chopped)|
|2 cup||Black kale (torn from stems, finely chopped, loosly packed)|
|200 gm||Japanese noodles, soba, dry (cook as per package instructions)|
|4 tbsp||Tamari, gluten free, reduced sodium (for dressing)|
|4 tbsp||Balsamic vinegar (for dressing)|
|1 tsp minced||Ginger root (for dressing)|
|2 clove(s)||Garlic (minced, for dressing)|
|1 tsp||Ginger, ground (for dressing)|
|1/2 cup||Extra virgin olive oil (for dressing)|
1. Whisk together dressing ingredients in a small bowl and set aside.
2. In a large bowl combine salad ingredients prepared as per directions.
3. Once buckwheat noodles are cooked and chilled, combine with salad.
4. Toss with dressing and enjoy!
are a great source of beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!
is one of the top superfoods and is high in many important nutrients including vitamin C, iron and selenium!