Cold Noodle Salad with Tahini Dressing
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Ingredients
- 3 1/2 ozs Buckwheat Soba Noodles
- 2 tbsps Tahini
- 2 tbsps Extra Virgin Olive Oil
- 1 Lime (juiced)
- 1 tbsp Tamari
- 2 tsps Sesame Oil
- 1 1/2 tsps maple syrup
- 3 tbsps water
- 1/4 cup Radishes (thinly sliced)
- 1 carrot (medium, thinly sliced into ribbons)
- 1/4 cup Mint Leaves (finely chopped)
- 1/2 cup Chickpeas (cooked, from the can)
Ingredients
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Instructions
- Make the noodles according to the directions on the package, drain and rinse with cold water. Return to the pot (but don't heat).
- Combine the tahini, olive oil, lime juice, tamari, sesame oil, maple syrup and water in a jar. Mix very well to combine until smooth. Add extra water, one tablespoon at a time if needed to thin the sauce.
- Add the sauce to the noodles and toss to coat.
- Add the radishes, carrot, mint, and chickpeas to the noodles and toss to mix. Divide into bowls and enjoy!
Recipe Notes
No Buckwheat
Soba Noodles Use brown rice noodles or any type of noodle instead.
Lower Carb
Use zucchini noodles instead of soba noodles.
Leftovers
Best enjoyed cold or at room temperature. Store in the fridge up to 3 to 4 days. Add extra lime juice or olive oil to loosen it up if it sticks after being refrigerated.
No Olive Oil
Use avocado oil instead.
Sticky Noodle Prevention
Toss the noodles in a splash of oil after cooking to prevent them from sticking.
Extra Garnish
Sprinkle with sesame seeds.
No Tamari
Use coconut aminos or soy sauce instead.
12 ingredients ·20 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
