Buckwheat White Tamari Soba Salad
About recipe
A vibrant, gluten-free friendly noodle salad with a golden Umami vinaigrette.
This refreshing salad pairs the nutty flavor of buckwheat noodles with crunchy vegetables. TheĀ Buckwheat White TamariĀ is the star hereāit seasons the noodles perfectly while keeping the colors of the vegetables bright and appetizing.
Ingredients (Serves 2)
The Salad Base:
- Soba Noodles (Buckwheat Noodles): 150gā200g
- Cucumber: 1/2, julienned (cut into thin matchsticks)
- Radishes: 3ā4, thinly sliced
- Spring Onion: 1, finely sliced
- Optional Greens: A handful of baby spinach or rocket (arugula)
The Dressing (The Golden Vinaigrette):
- Buckwheat White Tamari: 3 tbsp
- Rice Vinegar (or White Wine Vinegar): 2 tbsp
- Neutral Oil (e.g., Sunflower Oil): 3 tbsp
- Toasted Sesame Oil: 1 tsp
- Maple Syrup (or Honey): 1 tsp
- Toasted Sesame Seeds: 1 tbsp (for topping)
Instructions
- 1. Cook the Soba: Boil the soba noodles according to the package instructions. Once cooked, drain them and rinse thoroughly under cold running water to remove excess starch. Drain well.
- 2. Prepare the Dressing: In a small jar or bowl, combine the Buckwheat White Tamari, vinegar, oils, and maple syrup. Shake or whisk until well emulsified.
- 3. Assemble: In a large mixing bowl, toss the cold soba noodles with half of the dressing. Add the julienned cucumber, sliced radishes, and greens.
- 4. Final Flourish: Transfer to serving plates. Drizzle the remaining dressing over the top and garnish with sliced spring onions and toasted sesame seeds.
Chef's Tip
The key to a beautiful Soba Salad is the contrast between the dark noodles and the bright vegetables. SinceĀ Buckwheat White TamariĀ is clear, the radishes stay pink and the cucumbers stay emerald green, making the dish look professional and fresh!