For our last salad of the year, I chose Vegan Soba-Noodle Salad. Here is the link for the recipe, https://www.aheadofthyme.com/vegan-soba-noodle-salad/

Soba is a thin Japanese noodle that resembles spaghetti.

It’s made from buckwheat. It can be served cold in salads or with a dipping sauce or the noodles can be served hot in a soup. Be sure to check the label of the soba you purchase to make sure it is made from 100% buckwheat.

Buckwheat isn’t a true cereal grain. It’s a pseudocereal because it comes from the seeds of non-grasses, but looks like other cereal grains. It is a good source of manganese and thiamin, and contains small amounts of zinc, magnesium, potassium, phosphorus, and iron.

Buckwheat is:

· high in protein and soluble fiber

· supports cardiovascular health

· helps control blood sugar

· low in fat

· gluten-free

· a prebiotic food

This recipe is terrific. It’s quick to make and flexible. In addition to the vegetables in the recipe, there is a list of suggested vegetables you can add to or substitute in the recipe.

I was out of red cabbage, fresh cilantro, and cucumbers so I substituted asparagus, dried cilantro, and zucchini. I added broccoli, green onions, and cherry tomatoes.

To the dressing, I added ginger and lots of black pepper. I substituted balsamic vinegar and low sodium soy sauce for black vinegar and regular soy sauce. I used tahini per the recipe, but the recipe lets you use peanut butter if you prefer it or are out of tahini.

I loved the addition of ginger and diced green onions. It adds so much flavor. I spiralized carrots and zucchini and also added pieces of shredded and diced carrot because its one of my favorite vegetables.

The soba noodles only have to cook in boing water for four minutes. The vegetables can be chopped while waiting for the water to boil, and you can make the dressing in the four minutes the noodles are cooking. Quick, easy, and delicious!

I will make this recipe often and try different vegetables with it.

The Twelve Months of Salad

January – Celery Salad with Apples

https://www.acouplecooks.com/celery-salad-with-apples/

February - Strawberry Avocado Salad

https://www.aheadofthyme.com/2017/05/strawberry-avocado-salad-with-poppy-seed-dressing/

March – Spring Pea, Asparagus and Mint Salad

https://www.aicr.org/cancer-prevention/recipes/spring-pea-asparagus-and-mint-salad/

April - Spring Salad with Edamame, Cucumbers. Snow Peas and Tofu Croutons

https://www.aicr.org/cancer-prevention/recipes/spring-salad-with-edamame-cucumber-snow-peas-and-tofu-croutons/

May – Southwestern Bean Salad

https://www.aicr.org/cancer-prevention/recipes/southwestern-bean-salad/