I’ve named this salad ‘the Lani salad’ because the recipe and idea was given to me by my dear friend, Lani. So of course I’ve named the best salad I’ve eaten this summer after my best girl. Lani loves soba noodles so they are the feature here. The beetroots and the soba noodles create a rich earthy flavour that surprising pairs perfectly with the other Asian flavours in the dressing. If you were at Lani’s table, she’d also serve this salad with pickled ginger and sesame kewpie mayo (vegan mayo found in most Asian grocers) drizzled on the top. This super fresh salad is so yum and so good for you too.
The taste is enough to keep you cooking up this salad all year round, but here are some extra health reasons why soba noodles and therefore this salad, are good for you.
Soba noodles are a Japanese noodle made of buckwheat flour. Buckwheat is gluten free, so they are a great option for those who have a gluten intolerance. They are an amazing protein source and contain all eight essential amino acids. They are high in fibre and contain phytonutrients that provide protective effects and boost immunity. Soba noodles are also a good source of minerals like iron and manganese and contain Thiamine, an important B vitamin. Most of all, soba noodles are delicious and fill you right up. Get around them, like Lani does.
Ingredients
For the salad
2 large beetroots, roasted
1 cucumber
2 radishes
1/2 red cabbage, thinly sliced
2 spring onions or shallots
200g soba noodles (I use organic buckwheat)
1/2 tbsp black sesame seeds
1 avocado
For the dressing
1 tbsp sesame oil
1/2 tbsp hulled tahini
2 tbsp warm water
1 tsp mirin
1 tsp soy
1 tsp white miso paste
1 cm fresh ginger, peeled and finely chopped
Recipe
- Cut beetroots into rough chucks and add to a baking tray with a splash of olive oil, toss to coat. Bake in a moderate oven until the skins of the beetroot crisp up and the root is tender to touch (about 25-30 minutes).
- Slice all vegetables into thin, round slices and add to a serving dish. Set aside some spring onions for garnishing. Slice cabbage finely and add to the mix.
- Boil water in a small saucepan, add in soba noodles and cook for 5-6 minutes until the noodles are soft and cooked through. Stir and separate the noodles every few minutes to avoid them sticking together. Be careful not to over cook, or they will become soggy. Drain and set aside.
- To make the dressing, combine all ingredients into a small jar and shake well. If you have a stick blender, blitz all ingredients together for a few seconds.
- Assemble the salad by adding the noodles to the vegetables and toss together. Stir through the dressing and garnish with slices of avocado, spring onions and black sesame seeds.
