Lettuce, Cabbage Buckwheat Noodles Salad

A variety of vegetables, raw and/or cooked, has become my blank canvas, and can easily build up to a healthy and delicious dish.


Today, it is a noodle salad made from assorted vegetables of lettuce and red cabbage, and soba noodles. This can jolly well be a meal when you are eating light.


Salmon or no salmon (for vegetarians), it is all up to you.


Lettuce, Cabbage Buckwheat Soba Noodles Salad
Ingredients:
1 serving 3-4oz salmon fillet (option), marinated with 1tsp curry powder, 1 clove garlic thinly sliced, 2-3 thin slices of ginger, 1/2 cup finely chopped green onions, salt and black pepper, 1tsp olive oil
3-4 cups thinly sliced organic romaine lettuce
1-2 cups thinly sliced organic red cabbage
1-2 green onions thinly sliced
1 serving cooked soba noodles
Handful of snacking broad beans (option) for the crunch; or use roasted almond slices, pinenuts, peanuts
[Golden garlic dressing]: 1 clove organic garlic, smashed and minced, 1 tbsp organic apple cider vinegar,/coconut vinegar, 3-4 tbsp extra-virgin olive oil, dash of ground turmeric, dash of freshly ground black pepper, the juice of orange squeezed from same orange

Directions: In a 375F pre-heated oven, roast the marinated salmon fillet for about 20 minutes till cooked (Note: Salmon is an option, leave that out for vegetarian; as a protein substitute, replace with tofu e.g. Roasted Tofu or yuba e.g. Braised Yuba Sheets, Fresh Beancurd Sheets Salad). In the meantime, prepare the veggie salad - assemble the lettuce, cabbage, green onions, soba noodles in a bowl, then add the dressing to gently toss with the veggies and noodles. When salmon is done, serve atop veggies and noodles.


For those who work out (especially strength training) and looking to substantiate the meal with omega-3 rich proteins, top it up with shredded cooked chicken breast or a simply roasted salmon (shown in recipe above) or other delicious roasted salmon variants such as Pesto Salmon or Dijon Mustard Salmon.


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