The rainbow of colours in this salad is both attractive and indicative of a diverse array of nutrients. Inordinately high in antioxidant vitamins A and C, it’s also high in calcium and iron. One thing to note: although buckwheat itself is gluten-free, most buckwheat noodles sold in North America contain wheat – so they’re not a gluten-free choice. Make sure to read the label carefully if you have a sensitivity.

Ingredients:

Salad Ingredients:
Buckwheat noodles	2 bundles	2 bundles
Baby bok choy, finely sliced	3 each	3 each
Snow peas	¼ cup	60 mL
Sugar snap peas	¼ cup	60 mL
Carrots, grated	¼ cup	60 mL
Red peppers, julienned	¼ cup	60 mL
Radishes, finely sliced	⅛ cup	30 mL
Sesame seeds	⅛ cup	30 mL
Dressing Ingredients:
Rice vinegar	⅜ cup	90 mL
Maple syrup or honey	1 Tbsp	15 mL
Soy sauce	⅛ cup	30 mL
Lime juice	¼ cup	60 mL
Sesame oil	⅛ cup	30 mL
Canola oil	¼ cup	60 mL

 

Directions:

1. Cook noodles until al dente, about 7 minutes.  Drain, and rinse with cold water.  Transfer to large bowl.
2. Cut all vegetables as specified, and add to noodles.  Toss to combine.
3. In a small bowl, whisk dressing ingredients together.  Pour over noodle mixture, and toss until evenly distributed.
4. Garnish with sesame seeds.
5. Serve!

 

Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
NutritionRx Email: info@nutritonrx.ca  Phone: (519) 520-9549  Website: www.nutritionrx.ca

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