Soba Noodle Salad - Culinary Medicine Home

Name: Soba Noodle Salad - Culinary Medicine Home
Ingredients: 4 quarts Water; 8 ounces Soba noodles (buckwheat soba is best; many soba noodles contain both wheat and buckwheat flours); 2 Tbsp. Rice Vinegar; 2 Tbsp. Low sodium soy sauce (or tamari sauce); 1 Tbsp. Honey; 1/4 cup Sesame seeds; 2 tsp. Sesame oil; 1 large Carrots, raw (peeled and shredded); 2 cup, shredded Cabbage, red, raw (shredded); 4 ounces Kale, raw (stems removed and thinly sliced); 2 large Green onions (thinly sliced)

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Gather all ingredients and equipment. Place the water in a pot over high heat. When the water reaches a boil, add the soba noodles and cook for approximately 5

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Ingredients

4 quarts Water
8 ounces Soba noodles (buckwheat soba is best; many soba noodles contain both wheat and buckwheat flours)
2 Tbsp. Rice Vinegar
2 Tbsp. Low sodium soy sauce (or tamari sauce)
1 Tbsp. Honey
1/4 cup Sesame seeds
2 tsp. Sesame oil
1 large Carrots, raw (peeled and shredded)
2 cup, shredded Cabbage, red, raw (shredded)
4 ounces Kale, raw (stems removed and thinly sliced)
2 large Green onions (thinly sliced)