Creamy Soba Noodles Salad

Serves 4

Dressing Ingredients

1 garlic (minced)

2 slices ginger

1 cup cashew

2 tbsp sesame oil

1 tbsp vinegar

1/2 cup water

1.5 tsp soy sauce

Ingredients

1 nickel size soba noodles

2 large carrots

1/3 cucumber

1 small beet

1 cup baby spinach

1/4 cup parsley for garnish

Dressing Instructions

1. Place cashews in a bowl. Cover with water and soak for about 4 hours. Drain and rinse thoroughly.
2. Place soaked cashews in the bowl of a food processor or blender with the ingredients. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.
3. Makes 1 cup dressing.

Instructions

1. Cooked soba noodles according to instruction, drained and set aside.
2. Thoroughly wash and peel carrots and beet.
3. Wash baby spinach and cucumber, drained well.
4. Julienne carrots, cucumber and beet and set aside.
5. Place soba noodles in a large mixing bowl, add carrot, cucumber and spinach. Pour 1/3 cup dressing over it. Prior to eating, mix in beet (if beet is mixed in advanced, it will discolour the whole salad).
6. Garnish with parsley.
7. Served with your favorite protein (sliced chicken breast, salmon or soft boiled egg).