Gluten-Free & Vegan Buckwheat Soba Noodle Salad In A Spicy Creamy Almond Dressing a.k.a. Taking #SaladGoals To A Whole New Level!
I’m calling this a salad but it’s SO MUCH MORE. I’m telling you, it’s going to be what I like to call “on repeat” in your Kitch! (& most probably, in mine too!!!).
BTW, soba = buckwheat, so what’s great is that these noodles are gluten-free & non-allergenic! Since buckwheat is non-allergenic, it’s also a great addition to just about anyone’s diet! It’s also a delicious way to incorporate more plant-based foods.
Buckwheat improves heart health by lowering cholesterol & blood pressure, is full of disease-fighting antioxidants & a source of highly digestible protein (more than rice, wheat or millet!). It also contains lots of fibre so it boosts digestion & promotes heart health!
Buckwheat is what I like to call a “good carb“, a.k.a. one you want to incorporate more of into your diet (& one you should NOT be afraid of!). Even though it’s high in carbs, it scores very low on the glycemic index, which means it won’t cause unhealthy spikes in blood sugar levels.
Buckwheat also contains high amounts of:
- Manganese: Essential for healthy metabolism, growth, development & the body’s ability to fight off free radical damage & oxidative stress.
- Copper: Promotes heart health
- Magnesium: Lowers the risk of certain types of disease, protects the heart, boosts digestion, helps with muscle soreness & recovery & provides the body with electrolytes.
- Iron: Prevents fatigue, weakness, light-headedness & ensures that enough oxygen is carried into the bloodstream.
- Phosphorus: Essential for growth & maintenance of body tissues.
What’s great about this salad is that it can be eaten cold so it’s great for meal prep purposes & on the go lunching! It’s delicious, full of flavour, colourful AF & so nutritious! You can also change the add ins to suit your tastebuds & customize it as you wish!
To make it even more hearty, I’d add chicken or seafood! You can also switch up the veggies or nuts or swap the almond butter for peanut butter to create a peanut butter dressing!
I threw in tons of crunchy veggies, fresh cilantro for days & raw almonds & cashews to add some crunch to the creaminess of the dressing!
The dressing is rich, indulgent & deliciously smooth! It’s made with almond butter, coconut vinegar & coconut aminos, ginger, garlic, sriracha, lime & a tad of coconut flower syrup for natural sweetness & more fibre!
Just a little tip before we get to the deets on how to put this babe of a rainbow salad together, when buying your buckwheat noodles, make sure the only ingredient on the label is 100% organic buckwheat flour (& water!).
Now, let’s get to the nitty-gritty!
FOR THE SALAD:
- 1 package of organic soba (buckwheat) noodles
- A handful of raw organic almonds
- A handful of raw organic cashews
- 1 large endive, chopped
- 2 medium cucumbers, sliced
- 1/2 cup chopped cilantro
- 1/2 medium red onion, diced
FOR THE SAUCE:
- 1/4 cup organic creamy almond butter
- 1/4 cup organic coconut vinegar (swap for rice vinegar or apple cider vinegar if you don’t have coconut vinegar)
- 1/4 cup organic coconut aminos
- 1 tbsp. organic coconut flower syrup
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp. Sriracha
- 1 tsp. ground ginger
- edients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
- Chicken: Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
- Vegetables: Chop the red pepper, cabbage, and cilantro to your desired size for the salad.
- Noodles: Cook the noodles according to package directions (usually just boiling for a few minutes).
- Assemble: Toss everything together with enough dressing to generously coat everything. Serve hot or cold!
- Boil your buckwheat noodles according to package directions.
- Make sure not to overcook them or they will become super sticky & stick together! I brought a pot of water to a boil, added in the noodles & let them boil for about 6-7 minutes!
- The trick when they’re ready is to run them under cold water to prevent them from clumping or sticking together!
- Once rinsed, set your noodles aside to cool off.
- Prepare the sauce: In a small bowl, add the sauce ingredients & whisk until fully combined, incorporated & silky smooth. You can add water or more coconut vinegar or aminos if you find the dressing too thick (Texture may vary based on the almond butter you use).
- Add all the ingredients to a large mixing bowl. Top with the almond butter sauce & toss until all the noodles, veggies & nuts are evenly coated.