After a few months of stews and heavier fare, here is something light and refreshing.
A quick, cold, buckwheat soba noodle salad with an assortment of vegetables/herbs — julienned carrot and cucumber, scallions, and cilantro and/or basil — and edamame. The dressing, a simple vinaigrette of sesame oil, ginger, garlic, rice wine vinegar, and tamari lightly sweetened with honey and packing a slightly spicy kick from sambal oelek. This salad comes together in a manner of minutes.
I topped the salad with toasted sesame and nigella seeds. The nigella seeds were a last-minute addition. Was rummaging through my highly disorganized spice cabinet for black sesame seeds, which I’m positive are hiding in there somewhere, when I came across a full bag of nigella seeds. Once upon a time I had plans for those nigella seeds, though can no longer recall exactly what (I really need to get organized). If you are not familiar with nigella seeds, they’re also referred to as black cumin or black caraway seeds (but not related to either), and have an onion-y + black pepper flavor profile. A bit on the the bitter side. Also touted for their many health benefits.
The noodles, 100% buckwheat. Despite its name, buckwheat is not related to wheat. In fact, it’s not a grain, but rather related to sorrel, rhubarb, and knotweed. Roasted buckwheat groats are known as kasha, a staple in Russia and Poland households; while I have Russian and Polish roots, I’ve yet to try kasha, perhaps 2017 will be the year?
Buckwheat Noodle Salad
- 7 ounces buckwheat noodles
- 2 medium carrots julienned
- 2 small Persian cucumbers julienned
- 1 bunch scallions green parts only, thinly sliced on a bias
- 1/2 cup loosely packed cilantro or combination cilantro and basil
- 1 cup edamame
- black and white toasted sesame seeds or combination sesame and nigella seeds for garnish
- lime wedges for serving
- sambal oelek for serving
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 1/2 to 3 tablespoons tamari
- 1 tablespoon honey
- 3 to 4 teaspoons grated ginger, more or less to taste
- 1 clove of garlic grated
- 3 teaspoons sesame oil
- 2 teaspoons sambal oelek more if you like
Buckwheat Noodle Salad
- Bring a pot of water to a boil. Drop in buckwheat noodles and cook until al dente, about 5 mintues. Drain and plunge into cold water. Drain and pat dry.
- In a large bowl, combine noodles, carrots, cucumbers, scallions, cilantro, and edamame. Add the dressing and gently toss. Top with toasted sesame seeds. Serve with lime wedges and extra sambal.
- Whisk all ingredients together until well combined
Linda Schneider is the blogger behind Wild Greens and Sardines, an homage to her love for all things food and [Mediterranean] travel. What she enjoys most is seasonal, farm-to-table recipes that highlight local ingredients, farmers, and food artisans. She loves going to local farmers’ markets, seeing what’s in season, and sharing recipes with others.