SOBA NOODLE SALAD (by France)
I went to a 4-day yoga & meditation retreat over Memorial Day weekend. There, I was reminded of the Ayurvedic principles of eating which are grounded in the importance of eating a plant-based diet (for our health and the environment)... so here's a flavor-packed, all vegetarian recipe. Feel free to make this with any veggie you might have in your fridge. Bon appetit!
Serves 2 l Difficulty: very easy l Prep time: 15min l Total time: 20min
4 oz buckwheat soba noodles (100g)
1 cup purple cabbage, shredded
Chopped cilantro, and toasted sesame seeds for garnish
FOR THE DRESSING
2 tablespoons sesame oil
4 teaspoons soy sauce
1 tablespoon rice vinegar
1. Cook noodles in boiling water for 3-4 minutes, until tender. Drain the noodles and rinse under cold water. Set aside.
2. Combine the noodles and cabbage in a large bowl.
3. Make dressing: Combine all the dressing ingredients in a small bowl and mix well.
4. Add the dressing and the garnishes and toss to combine. Enjoy.