Soba Noodle Spinach and Carrot Salad

Soba noodles are made from buckwheat. Despite the misleading name, buckwheat is not wheat it is a fruit seed. This is a great substitute for those that must follow a gluten free diet. Buckwheat has a rich nutty flavour and is easier to digest than a grain. These traditional Japanese noodles are packed with fiber and protein, making it a great addition to salads or vegetarian recipes. Next time you crave pasta add some buckwheat noodles to your favourite salad. Enjoy this tasty soba noodle spinach and carrot salad with a twist of Asian flavour


9 oz. gluten free soba noodles
3 Tbsp. fresh lime juice or rice vinegar
2 Tbsp. extra virgin olive oil
2 Tbsp. gluten free tamari sauce
2 tsp. agave nectar
1 tsp. sesame oil
1 tsp. fresh minced ginger
1 garlic clove, minced
1 cup thinly sliced green onions
2 grated carrots
6 oz. baby spinach leaves
1 Tbsp. black sesame seeds


Cook the noodles according to package directions, and then rinse with cold water until the noodles are cold. Drain and set aside
Whisk the lime juice, olive oil, tamari sauce, agave, sesame oil, ginger and garlic
In a large bowl toss noodles, onions, and carrots with the dressing and refrigerate for one hour or overnight
Just before serving, toss the noodles with spinach and sesame seeds

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