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  4. Soba Noodle Salad with Blueberries

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BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

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Soba Noodle Salad with Blueberries

Salads & Appetizers

Soba Noodle Salad with Blueberries

Gluten Free Kid Friendly Dairy Free
Yields
4 servings
Tips

If you're allergic to gluten, make sure that the noodles you use are made of 100% buckwheat flour, and not a mix of buckwheat flour and regular flour. 

Ingredients

Vinaigrette:

  • 3 tbsp (45 ml) Soy sauce
  • 2 tbsp (30 ml) Fresh orange Juice
  • 2 tbsp (30 ml) Rice vinegar
  • 1 tbsp (15 ml) Vegetable oil
  • 1 tsp (5 ml) Sesame oil
  • 1 tsp (5 ml) Honey


Salad:

  • 4 cups (600 g) Soba/buckwheat noodles, cooked and cooled
  • 1 cup (150 g) B.C blueberries, fresh or frozen
  • ¾ cup (100 g) Extra firm tofu or cooked chicken, cubed
  • ½ cup (65 g) Mandarin segments, chopped
  • ½ cup (50 g) Snap peas, chopped
  • ½ cup (50 g) Carrot, 1” long thin julienne
  • ¼ cup (30 g) Bell pepper, diced
  • 2 tsp (10 ml) Sesame Seeds-optional

 

Directions

  1. In a large bowl, whisk together all vinaigrette ingredients until combined.
  2. Add all the prepared salad ingredients and toss with the vinaigrette.
  3. Garnish with sesame seeds if desired.