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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
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.