By: Robin Kurss

The other day, we went grocery shopping and purchased a 2-pound package of Organic Buckwheat Noodles (aka soba noodles). David said: “this will be healthy and fun” …I think we will never finish the entire package of said noodles any time soon! Looking for things to do with them, this recipe appeared and it is delicious AND healthy!

Serves 6

Ingredients:
• 8 ounces soba noodles
• ¼ cup sesame seeds
• ⅓ cup reduced sodium tamari
• ¼ cup toasted sesame oil
• 2 tablespoons lime juice (about 1 medium lime)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, pressed or minced
• ½ teaspoon red pepper flakes
• 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
• 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
• 1 red bell pepper, sliced into very thin strips
• 1 bunch green onions, chopped
• ½ cup chopped cilantro
• 2 cups shelled edamame, steamed

Directions:

1. Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
2. Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
3. In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until it is blended. Set aside.
4. To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and edamame to your bowl with the noodles. Drizzle in the dressing. Add all the sesame seeds and use tongs to toss until the mixture is fully combined. Serve immediately or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.