- 1/2 cup cashews, chopped
- 4 cups of cooked gluten-free buckwheat soba noodles
- 1 head of broccoli
- 1 small head of cauliflower (or 1/2 of 1 medium-large)
- 2 cups of grated carrot
- 2/3 cup raw sunflower seeds
- 3 cloves garlic, minced
- 1/3 cup fresh squeezed grapefruit juice
- 3 tbsp lemon juice
- 1/2 tsp sea salt
- 1 cup filtered water
Dressing: Place all ingredients in a blender and blend on high for a couple of minutes until smooth.
Soba Salad: Preparing in two separate batches is easiest. In a skillet over medium heat add half of each of the following: dressing, noodles and cashews. Toss gently and heat thoroughly, about 5 minutes. Remove from heat and repeat for second half of ingredients. Separately, steam broccoli and cauliflower. In bowls or plates, divide and serve noodles, layered with steamed vegetables and topped with shredded carrot.
Salad recipe adapted from reFresh,by Ruth Tal, p.77 and dressing taken directly from p.83