My five-year old daughter loves Japanese soba (buckwheat noodles). I came up with this recipe while trying to please her as well as use some baby root vegetables from my CSA box. The nuttiness of the noodles complements the earthy baby root vegetables. The cucumbers add a delicious crunch. Small white turnips and turnip greens would also be delicious additions. —gingerroot
5-6 as a light lunch
For the salad
soba noodles (from 10.58 oz/300 g package)
baby carrots, washed, peeled, ends trimmed
baby beets, washed peeled, ends trimmed
japanese cucumber, halved lengthwise, seeded and cut into 1-inch matchsticks
beet greens, roughly chopped
For the dressing
fresh carrot juice
tamari or soy sauce
1 1/2 teaspoons
fresh ginger, peeled, grated
In This Recipe
Cook soba noodles according to directions on package. Place chopped greens in colander. Drain soba into the same colander to wilt the greens. Rinse with cold water and toss to mix greens with noodles. Set aside and let drain.
Peel baby carrots, beets. Using same peeler, continue to peel vegetables crosswise, making thin circular pieces. Place cucumber matchsticks, carrot and beet cuts in a bowl with ice water, letting vegetables sit for a few minutes until crisp. If ice is not available, place vegetables in a bowl with water and place in freezer for a few minutes. Drain vegetables.
Combine dressing ingredients in a small bowl or jar and whisk to mix.
Place noodles and greens in serving bowl. Fold in cut vegetables. Pour dressing over salad and toss to coat. Serve and enjoy!
My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love.
Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.