Allergen Information: Contains soy. You could use Coconut Aminos in place of the soy sauce, though I’ve never tried it. Gluten-free
Asian Dressing adapted from Kris Carr’s Crazy Sexy Kitchen
I know the title sounds misleading, but yes, this is a gluten-free dish! One of my favorite parts of my own personal food journey has been learning about all the amazing ingredients that God created–one reason why I encourage non-gluten free friends to try new things!
Buckwheat (though it sounds like it’s related to wheat) is actually not even a grain. It’s a seed–which makes this recipe compatible for those on a grain-free diet as well. The flavor works very well in Asian dishes, and gives this recipe just what it needs.
I have never found these noodles at a traditional grocery store in my area, only at Earthfare on the Asian aisle. If you are following a gluten-free lifestyle, be careful to choose these noodles wisely. You will see “Buckwheat Soba” noodles which are made with only Buckwheat flour, and you will see “Soba” noodles that are made with Buckwheat and wheat flour. If you are not gluten-free, feel free to try any (the Soba noodles tend to be cheaper)!
The taste of this recipe is punchy. It’s all mixed together, but each ingredient stands out and lingers around for a while. It’s incredible. We like this salad paired with our spring rolls, but it is good enough on its own. The recipe as written will probably feed about 4 servings, but if I’m left alone with it, you can bet I eat it in one sitting! Do as I say, not as I do, right?
- For Salad:
- 8 oz package of Buckwheat Soba noodles, cooked & rinsed
- ½ cup thinly shredded Napa Cabbage (save the rest for another use)
- ½ cup red pepper, julienned
- ½ cup fresh broccoli
- 2 carrots, julienned or shredded
- 3 Tablespoons sesame seeds, toasted lightly
- For Dressing:
- 2 T olive oil
- 3 T sesame oil
- ¼ cup Tamari (gluten-free soy sauce)
- ½ cup white wine vinegar
- ¼ cup agave
- 3 cloves garlic, minced
- 1 T fresh ginger root, peeled & minced (cut as small as you can)
- Put all dressing ingredients in a jar with a tight fitting lid and shake vigorously until well combined.
- Combine all chopped vegetables and cooked noodles in a large bowl. Drizzle desired amount of dressing (between ½ and ¾ cup) over the salad and stir!
- Store leftover dressing in the refrigerator & use on salad, raw vegetables, or as a marinade.
- If possible, chill the salad for at least one hour or overnight. If not possible, it still tastes great 🙂