Buckwheat Noodle Salad

Buckwheat Noodle Salad

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4

Ingredients


4 medium Carrots (julienned)
1 medium Yellow zucchini (thinly sliced)
2 stalk(s) Green onion, scallion, ramp (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)

Instructions


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!

Nutrition Facts

Per Portion

Calories 512
Calories from fat 252
Calories from saturated fat 35
Total Fat 28.0 g
Saturated Fat 3.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 19.8 g
Cholesterol 0
Sodium 1160 mg
Potassium 665 mg
Total Carbohydrate 53 g
Dietary Fiber 3.1 g
Sugars 6.8 g
Protein 12.1 g

Dietary servings

Per Portion


Grain 2.2
Vegetables 2.3

Energy sources


Pygal41%464.4608434135251171.2002430710732649%306.23981291520647242.534169827780269%354.2529737781674111.1122586981133241%49%9%CarbohydratesFatProtein

Notes:

Carrots

are a great source of beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!

Kale

is one of the top superfoods and is high in many important nutrients including vitamin C, iron and selenium!

Recipe from:
Lunch
Main