Recipe by Adele Halsall from Everything's Peachy Blog
This simple little salad is a lovely summer number. Buckwheat noodles are slightly denser alternative to the usual noodle but easily digestible too, so they fill you up without weighing you down.
Then the dressing is just four ingredients and extremely light and citrusy. Paired with the crisp vegetables, this is a salad that will have you live and kicking! Add a few chilli flakes if you like a bit of heat.
200g buckwheat soba noodles (I like King Soba)
1 red pepper, sliced thinly
1 cup lettuce or raw pak choi, shredded
1 handful baby spinach
2 inch block of cucumber, cubed
2-3 large chestnut mushrooms, sliced
2 small handfuls of sprouts of choice (I used alfalfa)
2-3 tbsp apple cider vinegar
Juice of 1 large lime
1 tbsp maple syrup
1 tbsp tamari
- Cook the buckwheat noodles according to the packet instructions. This type of noodle really doesn’t need much cooking, so I usually soak them for 5 minutes in boiling water and then drain and rinse.
- Divide the noodles between the two bowls, then add the chopped vegetables evenly to each bowl.
- Whisk together the dressing ingredients and drizzle over each salad.
I’m Adele, a writer and whole foods blogger from Liverpool, UK. I have an obsession with all things natural, vegan and cruelty-free, and am on a mission to show people how awesome eating plant-based can be.
Everything’s Peachy is about my passion for plant-based foods and all the wonderful goodness that goes with them. We each only get one body; we may as well take care of it. I really believe that food has the ability not just to fuel, but to heal, change lives and bring people closer together. When you nourish your body, you also nourish your soul.