Summer Salad, Hot or Cold



Do you remember the days when Chinese Chicken Salad was the popular new entrée to order at almost any restaurant you went to?  Some places offered this salad in staggeringly large proportions; others served it dripping in so much dressing that the leaves were no longer crisp by the time it arrived at your table.  Either way it was served (and all those in between), most recipes were far from healthy and were packed with unneeded sugar and extra calories.

Here is a new, healthier way to enjoy an Asian flavored salad without the processed, canned mandarins, fattening fried ‘wonton sticks’ or the sugar laden, weight-gaining dressing poured over the top.

It’s my Noodle Salad with Asian Flair dressing. It uses buckwheat soba noodles (which are gluten free), fresh, crisp vegetables (including good-for-you napa cabbage) and a dressing that gives you the Asian flair without all that sugar. The base recipe can be adapted to your include your favorite veggies... just toss with the dressing.

You will notice that this dressing does not use soy sauce or rice vinegar. Instead, I’ve replaced those with healthier Bragg’s liquid aminos and apple cider vinegar to give you a nutritional boost and drop the sodium count.



 For the base: 

1 package of cooked buckwheat soba noodles

1 small head of Napa cabbage, sliced thin

1 cup of snow peas, sliced bite size

1 large carrot, shredded

2 green onions, sliced on the diagonal

½ cucumber, large dice

1 red pepper, sliced into thin strips

2 chicken breasts, roasted and sliced thin


toasted sesame seeds

 For the dressing:

1/3 cup extra virgin olive oil

1/3 cup Bragg’s liquid aminos

1 ½ TBSP sesame oil

2 ½ TBSP Bragg’s apple cider vinegar

2 tsp fresh grated ginger root

 Mix the chopped vegetables, chicken and soba noodles in a large bowl, then add dressing and toss until well coated.  Divide onto plates and sprinkle with toasted sesame seeds.  Serve warm, room temperature or chilled.  Enjoy!