Raw Maple Veggies and Buckwheat Noodles

This is my cheats sheet salad, mainly cause there’s nothing to it! Please excuse the not so fabulous pic, it was the best I could get in questionable lighting. None the less, all this salad requires is some veggie prep, whisking up a delicious dressing and 4 minutes of boiling noodles. And on the topic of noodles, for anyone out there with sensitive / easily bloated tummies, buckwheat is actually a derivative of fruit, the rhubarb family to be precise, so it’s grain free and if your soba (traditional Japanese) noodles are 100% buckwheat, then they’re gluten free too (check package labelling to be certain). Though there’s not much to this salad, it works back beautifully with virtually any choice of protein, especially some beautiful grilled Salmon and is the perfect pack-me-up or stop-and-nourish salad for the following days lunch xx

Raw Maple Veggies and Buckwheat Noodles
Recipe by Shelley Kamil

Ingredients
1/4 purple cabbage, finely shredded
1 carrot, julienned
1 cucumber, julienned
2 handfuls snow peas, finely sliced (option to blanch)
1 handful green beans, finely sliced (option to blanch)
1 packet buckwheat soba noodles (cooked per pack – usually 4 min in rapid boiling water, drained, rinsed under cold)
2tbs sesame seeds, lightly toasted
3tbs store bought crispy shallots
Dressing
3tbs maple syrup
Juice of 1 lime
1tbs sesame oil
2tbs brown rice vinegar / apple cider vinegar
2tbs soy sauce

Directions
1. In a small container combine 1tbs vinegar and 1tbs maple syrup, add the cabbage, seal the lid, shake and set aside in fridge for between 30 min to 2hrs.
2. Cook noodles as per pack / instructions above. Then in a large serving bowl, combine the carrots, cucumber, snow peas and green beans.
3. in a small mixing bowl, combine the remaining dressing ingredients, whisk to combine.
4. To the large serving bowl, add the cooked warm noodles and cabbage. Pour dressing over top then mix thoroughly to combine. Serve warm sprinkled with sesame seeds and shallots xx