The rainbow of colours in this salad is both attractive and indicative of a diverse array of nutrients. Inordinately high in antioxidant vitamins A and C, it’s also high in calcium and iron. One thing to note: although buckwheat itself is gluten-free, most buckwheat noodles sold in North America contain wheat – so they’re not a gluten-free choice. Make sure to read the label carefully if you have a sensitivity.
|Buckwheat noodles||2 bundles||2 bundles|
|Baby bok choy, finely sliced||3 each||3 each|
|Snow peas||¼ cup||60 mL|
|Sugar snap peas||¼ cup||60 mL|
|Carrots, grated||¼ cup||60 mL|
|Red peppers, julienned||¼ cup||60 mL|
|Radishes, finely sliced||⅛ cup||30 mL|
|Sesame seeds||⅛ cup||30 mL|
|Rice vinegar||⅜ cup||90 mL|
|Maple syrup or honey||1 Tbsp||15 mL|
|Soy sauce||⅛ cup||30 mL|
|Lime juice||¼ cup||60 mL|
|Sesame oil||⅛ cup||30 mL|
|Canola oil||¼ cup||60 mL|
- Cook noodles until al dente, about 7 minutes. Drain, and rinse with cold water. Transfer to large bowl.
- Cut all vegetables as specified, and add to noodles. Toss to combine.
- In a small bowl, whisk dressing ingredients together. Pour over noodle mixture, and toss until evenly distributed.
- Garnish with sesame seeds.
Makes 3 servings (304 g /serving). 1 serving = approx. 1 cup
Adapted From: The London Training Centre
Prepared By: Jennifer Broxterman, Registered Dietitian & Lisa Doerr, BScH Foods & Nutrition student
Download a printable PDF of the recipe here: Asian Buckwheat Noodle Salad