This recipe is a favorite from my cook book, Anna Getty’s Easy Green Organic, published by Chronicle Books in 2010. I had forgotten about it since I am no longer a frequent grain eater. But in the recipe I use 100% buckwheat noodles which are gluten-free and low on the glycemic index, weighing in between 30-35 (depending on it’s origin), semolina pasta for example has an index of 66 and rice pasta an index of 55. I feel good after I eat buckwheat, also known as kasha, but still keep it to a minimum. So when I eat it, it better be pretty tasty like in a summer salad like this.

This noodle salad is super refreshing as it is assigned to the refrigerator before being served. It is the perfect side dish for a beautiful asian meal, think teriyaki grilled salmon or tofu, sautéed bok choy and say my Sautéed Shiitake and Asparagus and Japanese Sweet Potatoes with Miso Butter.

Originally in the recipe in the book I used shoyu and I have traded the soy sauce out for coconut aminos, which is gluten-free. The tahini sauce is in perfect harmony with the crunchy vegetables and the nuttiness of the noodles. It is a hit in my home. I hope it will be in yours too.

Serves 4/ Preparation Time 15 minutes/ Cook Time 10 minutes/ Resting time 30 minutes/ Total time 55 minutes

Gather

1 8 ounce package / 227 grams 100% buckwheat soba noodles, cooked according to package directions, strain the noodles in a colander filled with ice to cool the noodles

2 scallions, chopped (white and green parts)

1/2 English cucumber or 2 small Armenian cucumbers, peeled, seeded and cut into 1/4 inch cubes

4-5 radishes, cut into 1/4 inch cubes

2 tablespoons tahini

2 tablespoons rice vinegar

4 tablespoons coconut aminos

1/4 teaspoon salt

2 tablespoons water

1 tablespoon sesame oil

1 tablespoon toasted sesame oil

1/3 cup / 5.67 grams fresh cilantro, roughly chopped

2 tablespoons toasted sesame seeds, plus a little extra for garnish

Make

In a medium size mixing bowl, toss together the noodles, scallions, cucumber, and radishes.

Separately in a small bowl, mix until smooth the tahini, rice, vinegar, coconut aminos, salt and water. Stir in the oils and incorporate till smooth.

Pour the tahini dressing over the noodles and toss till combined. Mix in the cilantro and sesame seeds.

Transfer to a closed glass container and put into the fridge to cool for 30 minutes.

When ready to serve, transfer to a serving dish and garnish with sesame seeds.

Recipe Developed by Anna Getty

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