This beautiful dish is one of our favorites from Dr. Alejandro Junger’s Clean Cleanse Program. Made from gluten-free buckwheat noodles and dressed in an amazing sesame oil-plum vinegar mixture, this delicious recipe is packed with healthy fats and protein!
1 medium sized carrot, julienne
¼ cup cilantro, roughly chopped
2 scallions, thinly sliced
4 cups purple cabbage, thinly sliced
For the Dressing:
2 tablespoons toasted sesame oil
4 tablespoons sesame oil
2 tablespoons wheat-free
¼ cup ume plum vinegar
2 pitted dates
juice of 1 lime
2 tablespoons ginger
2 garlic cloves
2 tablespoons black sesame seeds
• Bring a large pot of salted water to a boil. While the water is coming to a boil, roughly chop your carrot cilantro, scallions and cabbage.
• Add the soba noodles to the boiling water and cook until tender. Drain and run cold water over them until completely cooled. Place into a bowl and drizzle with a touch of sesame oil to help prevent sticking. Add the carrot, cilantro, scallions, and cabbage.
• Prepare the dressing by adding the ingredients to a blender and blending on high for about 45 seconds. Pour half the dressing into the bowl then use a pair of tongs to toss and incorporate the dressing with the vegetables and noodles. Add more dressing as needed and store the rest in the fridge for up to a week.
• Sprinkle on the black sesame seeds and give it one last toss. Serve as is or as a side for grilled chicken or roasted fish.