Soba Noodle Salad
/This full-meal salad bowl is the perfect balance of textures and tastes, with crunchy sunflower seeds, toothsome shredded carrot and beet, silky noodles, creamy avocado, and chewy raisins. It’s a salad that even non-salad eaters enjoy. It’s also a rare salad recipe that many picky kids enjoy.
Soba Noodle Salad Ingredients
1 bundle soba noodles
2 cups shredded carrot
2 cups shredded beet
1 avocado, diced
1/2 cup sunflower seeds
1/2 cup raisins
For the Dressing
3 tablespoons Balsamic vinegar
1 tablespoon extra virgin olive oil
¼ teaspoon ground black pepper
1/8 teaspoon salt
Soba Noodle Salad Directions
In a medium saucepan, bring the water to a boil. Add the noodles. You may need to lower the heat to prevent boiling over. Boil for 5 minutes, until the noodles are al-dente.
Strain the noodles into a colander and rinse under cold water until the noodles are cool to the touch.
In a medium bowl, combine the noodles, carrot, beet, avocado, nuts, and raisins.
In a jar with a lid, combine the dressing ingredients. Shake well to combine.
Pour the dressing over the salad, tossing to evenly coat the salad.
This is one of the 125 recipes in my cookbook: The Easy Sugar Detox Cookbook: 125 Recipes for a Sugar-Free Lifestyle. Get your copy HERE