This salad is quick to prepare and stores well, which makes it a perfect packed lunch for work.
Ingredients
227 gm
Buckwheat soba noodles, gluten-free, dry
1 bunch
Green onion
(thinly sliced; for sauce)
2 piece, 2-inch
Ginger root
(peeled & very finely minced - a microplane works great; for sauce)
2 tsp
Sesame oil
(for sauce)
3 tbsp
Tamari, gluten free, reduced sodium
(for sauce)
2 tbsp
Rice vinegar
(for sauce)
1/4 cup
Grape seed oil
(for sauce)
1/4 tsp
Coconut sugar
(large pinch; for sauce)
3 small
Carrots
(peeled & julienned)
2 small
Cucumber
(julienned)
1 head(s)
Bok choy
(cleaned & thinly sliced)
1/4 cup
Cilantro (coriander)
(chopped)
Instructions
Cook soba noodles according to package instructions, drain and rinse with cold water, and place in a large serving bowl.
Meanwhile, prepare the ginger scallion sauce. Whisk together the green onion, ginger, sesame oil, tamari, rice vinegar, and grapeseed oil in a small bowl, mason jar, or glass measuring cup.
Add the cilantro, cucumber, carrot, and bok choy to the cooked soba noodles.
Toss the noodle-vegetable mixture with the scallion sauce and serve.
