We’re in the middle of moving back to Montana. Between packing, working, swim lessons, The Bachelorette (yep, I said it) and tying up all the loose ends in Boise, my time in the kitchen has been cut in half and I'm feeling it. Hey, health coaches are human too. All I have to say is thank God forShakeology!
I wanted to make something easy and nutritious that would last a few days so I decided to make this rainbow soba noodle salad with the ingredients I had in my fridge. (Basically, I took ingredients from four different recipes I found online and came up with this gorgeous nutritious masterpiece.) I was really happy about how it turned out though!
Have you ever tried soba noodles? They’re made with buckwheat but don’t be fooled by the name. They’re gluten-free! Buckwheat is actually related to rhubarb, not wheat, rye or barley! Buckwheat has a well-balanced assortment of essential and non-essential amino acids; the building blocks of protein. It is considered a superior source of protein when compared to wheat, rice and even millet!
Bottom line? Buckwheat rocks!
Ready for the recipe? Let’s go!
Salad Ingredients
1 package soba noodles**
1/2 head purple cabbage shredded
1 bundle chives cut up
1 red pepper diced
1 orange bell pepper diced
1 yellow pepper diced
4 handfuls spinach
1 big bunch of cilantro cut up (you can never have too much in my opinion)
Dressing
1 lime juiced
4-5 handfuls cilantro (remember you can never have too much)
1/3 cup olive oil
1/3 cup shoyu (or soy sauce)
1/4 cup brown sugar brown rice syrup. (This ingredient is optional but I'm not gonna lie. It makes the pasta salad so yummy)
3 tablespoons sesame oil
3 garlic cloves minced
1 jalapeno (optional)
2 tablespoons chopped ginger (optional)
Instructions
Cook soba noodles as instructed. Drain and run under cold water. Mix with all the vegetables.
Whisk all the dressing ingredients together and toss into the salad. The salad stays good for about 3-4 days :)
Enjoy!!
**Remember to read the label on your soba noodles. Many brands are imposters and use wheat flour with the buckwheat. Not cool but a fact none-the-less.
