Wednesday, 18 June 2014

Rainbow Buckwheat Noodle Salad

I made this a few days ago for the first time and it's so delicious,  fresh, filling and good for you that I had to pass it on! I looked at a few different recipes than made my own.
Buckwheat noodles will be a staple in my house this summer, gluten free and with a beautifully earthy flavour.They can be eaten hot or cold.
This salad is very quick to assemble and the dressing takes 10 minutes if you make your almond butter yourself like I did (just pop a cup of raw almonds in the food processor and let it go for 10 minutes and you got butter!!!), otherwise you can just buy the almond butter (preferably raw as to keep its nutrients intact) and add the rest of the ingredients.
The vegetables I used are my favourites but you can use anything  you like.
Next time I'm thinking of adding some crunch and probably sprinkle around some cashews, pecans or pumpkin seeds...Yum!
So here is what I used:

1 red bell pepper (chopped small)
Half a large cucumber (chopped small)
4 carrots (you can chop them small or if you're lazy like me just shred them in the food processor)
3 small spring onions finely chopped
a big handful of chopped coriander
1 pack of buckwheat noodles or 4 small bunches (this made enough for three meals!!!)

3/4 cup raw almond butter
1 tbsp tamari
juice of 1 lime (plus a few wedges to use if need extra)
2 tsp honey or rice syrup or maple syrup (I only had honey in the house so that's what I used)


Boil the noodles following instructions, mine were 5 minutes.  A good trick is to prepare the dressing in the bowl first so then all you have to do is add the veggie and noodle and mix, that way you only have that bowl to wash up afterwards! BONUS!!!
So add all together, mix it up and sprinkle some more coriander and lime juice on top. Ready to go.
PS: leftovers can be kept in the fridge and used for lunch on the following day.

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