Soba Noodle & Rainbow Veggie Salad - either vegetarian style or with Ahi

Rainbow Soba Veggie Salad

Serves 6

We can’t get enough of this versatile salad of great veggies and buckwheat Soba noodles.  Prepare it in about 20 minutes for a light meal.  Pack in a lunchbox for the next day it holds up well!

INGREDIENTS

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

11/2 tablespoons coconut amino’s (soy sauce alternative)

1 tablespoon RAW honey

1 ½  cups carrots, shredded or chopped (about 3 medium)
1 red pepper, chopped

2 cups red cabbage, shredded

1 cup green cabbage, shredded – if you prefer just use all green cabbage pre-shredded

6 kale leaves, steams and touch rib removed, very finely sliced

½ package (4 oz) buckwheat soba noodles

¼ cup toasted sesame seeds

Suggestions – top with tuna for quick lunch or grill up ahi tuna and put over the top.

INSTRUCTIONS

1.  In a large bowl, whisk together vinegar, sesame oil, coconut amino’s and honey.

2.  Add carrots, cabbage, kale and scallions, and toss well.  Set aside.

3.  Cook soba noodles according to package.  Run cold running water over noodles and drain well.

4.  Add to salad and toss again.  Sprinkle with sesame seeds.  The salad will keep refrigerated up to 4 days.