Soba salad with seaweed, ginger and vegetables
AWW The Detox Cookbook, ACP Books
Serving size: Serves 1
Cuisine type: JapaneseCooking time: Less than 30 minutes
Special options: Diabetic,
Heart friendly,
Lactose free,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
VegetarianCourse: Entree,
Lunch,
MainFavourite flavours: Easy recipes,
Salad
INGREDIENTS
5g wakame
50g soba noodles
1 lebanese cucumber (130g), seeded, cut into matchsticks
1 small carrot (70g), cut into matchsticks
1 tablespoon toasted sesame seeds
1 green onion, sliced thinly
1cm piece fresh ginger (5g), grated
1 teaspoon sesame oil
2 tablespoons fresh lime juice
1 teaspoon tamari
METHOD
Place wakame in small bowl, cover with cold water; stand 10 minutes or until wakame softens, drain. Discard any hard stems; chop coarsely.
Meanwhile, cook soba in small saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Chop soba coarsely.
Place wakame and soba in medium bowl with remaining ingredients; toss gently to combine.
Nutritional count per serving: 12.2g total fat (1.6g saturated fat); 1367kJ (327 cal); 41.5g carbohydrate; 11.1g protein; 9.1g fibre
Tip: Wakame, a bright green seaweed usually sold in dried form, is used in soups, salads and seasonings. Dried wakame must be softened by soaking for about 10 minutes, and any hard stems are then discarded.
It is available from most Asian food stores. Soba is a Japanese noodle, similar in appearance to spaghetti, made from buckwheat.
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