Rainbow Soba Noodle Salad (for skin health)

Name: Rainbow Soba Noodle Salad (for skin health)
Cuisine: Mediterranean, Middle Eastern, American
Ingredients: 1 package soba noodles, cooked according to package instructions, rinsed in water (I used buckwheat, linked above ); 3-4 cups shredded cabbage (thinly sliced with a knife or use mandolin slicer); 1 large carrot, ribboned (using a vegetable peeler or mandolin slicer); 2 cups sugar snap peas, ends trimmed and chopped in about 1 inch pieces; 1-2 cups yellow or orange bell pepper, thinly sliced; 1/2 cup cilantro, chopped; 1/4 cup toasted pumpkin seeds; 1/2 cup tahini; 1/4 cup water; 1/4 cup lime juice; 2 tbsp maple syrup; 2 tbsp coconut aminos (aka soy free soy sauce); 1 inch piece ginger, peeled and grated; 2 garlic cloves, minced; 2 tsp dulse flakes; 1/2 tsp sea salt

7 steps

This vegan gluten free noodle dish with colorful vegetables like ribboned carrots, cabbage and sugar snap peas is filled with flavor topped with a tahini dressing all designed for great skin health from within!

Updated at: Mon, 09 Dec 2024 05:35:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories487.3 kcal (24%)

Total Fat16.5 g (24%)

Carbs76.5 g (29%)

Sugars12.4 g (14%)

Protein17.2 g (34%)

Sodium1020.5 mg (51%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 packagesoba noodles

cooked according to package instructions, rinsed in water, I used buckwheat, linked above

3 cupscabbage

shredded, thinly sliced with a knife or use mandolin slicer

1carrot

large, ribboned, using a vegetable peeler or mandolin slicer

2 cupssugar snap peas

ends trimmed and chopped in about 1 inch pieces

1 cupsyellow bell pepper

or orange, thinly sliced

½ cupcilantro

chopped

¼ cuptoasted pumpkin seeds

½ cuptahini

¼ cupwater

¼ cuplime juice

2 Tbspmaple syrup

2 Tbspcoconut aminos

aka soy free soy sauce

1 inchginger

piece, peeled and grated

2garlic cloves

minced

2 tspdulse flakes

½ tspsea salt

Instructions

Step 1

Cook 8 oz. of soba noodles (or gluten free spaghetti) according to package instructions. Drain and rinse with cool water if needed and add them to a large bowl.

Step 2

While the water boils and noodles cook, prep and cut your veggies and pumpkin seeds. Toast the pumpkin seeds in a toaster oven or in a sauté pan and set aside.

Step 3

Drain and rinse noodles with cool water if needed and add them to a large bowl.

Step 4

Add in cabbage, carrots, bell pepper, snap peas, cilantro and toasted pumpkin seeds.