Sesame Noodle Salad
 
12 oz. soba noodles (Asian noodles made from buckwheat) *
1/3 cup lime juice
1/4 cup tamari or soy sauce
1/4 cup toasted sesame oil
1/4 cup Sucanat or Xylitol
1 jalapeno pepper, de-stemmed, deseeded, and diced
1 T. ginger, minced
1 T. garlic, minced
3 cups baby spinach
1 cup red cabbage, shredded
1 large carrot, shredded
1 red pepper, de-stemmed, deseeded, and chopped
1 cup green onion, thinly sliced
1/2 cup freshly chopped cilantro
1/4 cup sesame seeds, raw or toasted, plus more for garnish
 
In a large pot, cook the soba noodles in boiling water for 7-10 minutes, or until al dente. Drain the noodles well and transfer them to a large bowl. In a blender or food processor, place the lime juice, tamari, sesame oil, Sucanat, jalapeno, ginger, and garlic, and process until smooth. Add ¼ cup sesame seeds and blend until smooth. Pour the dressing over the cooked soba noodles and toss well to thoroughly coat the noodles with the dressing. Add the remaining ingredients and toss well to combine. Allow the flavors to blend for 20-30 minutes before serving. Garnish with additional sesame seeds, if you like.
 

Serves 6
 

* Buckwheat is not botanically related to wheat and does not contain gluten. Look for 100% Buckwheat noodles