Wednesday, January 30, 2019

Shaved Brussels Sprout, Carrot + Cabbage Soba Noodles

Serves 4
For the soba salad

  • ¼ head green cabbage
  • ¼ head red cabbage
  • about 8 Brussels sprouts, bruised, outer layers removed
  • 1 large carrot, sliced into matchsticks
  • 8 oz buckwheat soba noodles
  • 1 scallion, sliced
  • handful sesame seeds, toasted
For the dressing
  • 1 1-inch piece of ginger, peeled and very finely minced
  • 1 tablespoon sesame oil
  • 2 teaspoons olive oil
  • 4 tablespoons tamari
  • 1 tablespoon rice vinegar
  • juice of half a lime
  • 1 teaspoon of honey
  • pinch of red pepper flakes
Preparation
1. Using a mandolin (if you have one) slice the cabbages and Brussels sprouts thin (or do it manually). Place in a large mixing bowl, add carrots and set aside.
2. To make the dressing: Add all the ingredients aside from the oils and mix to combine. Slowly drizzle in the oils until incorporated.
3. To make the soba: Bring a large pot of water to a boil. Add a few pinches of salt and place soba in the water. Cook for 4-6 minutes (or according to package instructions) until tender. Drain and rinse under cold water.
4. Bring it all together: Place the noodles in the bowl with the veggies, pour the dressing over and mix to combine. Season with sea salt if needed and top with scallions and sesame seeds.


http://www.mindbodygreen.com/0-17374/the-15-most-alkalizing-superfoods-5-delicious-ways-to-eat-them.html

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