Summer Soba Salad with Sweet Sesame Dressing

Summer may be over for this year, but it doesn’t mean we can enjoy a summer treat! This beautiful salad recipe with Japanese overtones can be found in Acid Reflux Cooking for Dummies. Authors Patricia Raymond and Michelle Beaver put together a hearty and healthy salad.

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The salad contains both Wakame—a sweet-flavored seaweed imported from Japan—and thin buckwheat noodles called Soba, which is the Japanese word for buckwheat. Wakame can be found in the better grocery stores or health food stores. The salad dressing consists of Shoyu, a soy sauce made from fermented soya beans, and Mirin, which is a rice wine similar to sake. It is often used in Japanese cuisine and, compared to sake, has a lower alcohol and higher sugar content.

1 medium cucumber, finely sliced

6 radishes, finely sliced

1/2 cup dry wakame, finely sliced

1/2 teaspoon sea salt

One 12-ounce package soba noodles

Sweet Sesame Dressing (see the following recipe)

1/2 cup water

5 kale leaves, stalk removed and roughly chopped

1 tablespoon crushed toasted black sesame seeds, for garnish

1 – In a medium bowl, place the cucumber, radishes, and wakame; add the salt, and let sit for about 15 minutes.

2  – Cook the noodles according to the package directions, rinse under cool water, and drain.

3  – Pour the excess liquid off the vegetables and add the noodles.

4  – Pour the Sweet Sesame Dressing over the salad and mix gently. Let sit for 15 minutes.

5  – In a shallow pan, boil the water. Add the kale and cook over a high heat for 1 to 2 minutes to blanch the leaves.

6   -Serve on a bed of blanched kale garnished with the sesame seeds.

Sweet Sesame Dressing

3 tablespoons shoyu

2 tablespoons mirin

2 tablespoons honey

1 tablespoon toasted sesame oil

6 tablespoons brown rice vinegar

In a small bowl, place all the ingredients and mix together.

A simple salad to make with a bold taste. Enjoy.
Any questions or comments, let me know!

T. J.

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