S is for … Soba Noodle Salad

S is for … Soba Noodle Salad – Candy Coated Culinista

Buckwheat noodles I wonder how these taste? This cold Soba noodle salad is a vegans or vegetarian heaven; but for me I was looking for the protein.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
Salad

• 2 bundles of soba noodles (buckwheat noodles)
• Half a small red onion, thinly sliced
• 2 medium carrots, shredded
• ½ English cucumber, julienned
• Handful of spinach
Dressing
• 4 tbsp hoisin sauce
• 1 tbsp honey
• 3 tbsp anchovy or fish sauce
Garnish
• 1 sprig green onion, chopped
• Handful of peanuts, chopped

Assembly
1. Using a medium saucepan bring water to a boil and widely spread one bunch of soba noodles in water.
2. Cook in the boiling water for seven minutes, stirring occasionally.
3. Meanwhile prepare the red onion, carrots, English cucumber and spinach and set aside in a bowl.
4. In a small bowl whisk the dressing ingredients together.
5. Once the soba noodles are cooked, drain and rinse in cold water three times and plate.
6. Place the vegetables on top and then drizzle with dressing.

Please Enjoy

My thoughts
My first thoughts were, this is so tasty but near the end I was thinking, this is in need of some protein like chicken. The flavours were there, but for a meat lover like me I still wanted some protein.

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M is for … Melon Cucumber Salad

M is for … Melon Cucumber Salad – Candy Coated Culinista

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 4 tbsp lemon juice
• 1/3 cup extra virgin olive oil
• 2 tsp agave nectar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 small honeydew melon, seeded and cut into bite-sized chunks
• 1 golden kiwi, halved and sliced
• ½ English cucumber, cut into chunks
• 1/3 cup finely chopped red onion
• 1/3 cup black olives, roughly chopped
• 3 tbsp finely chopped dill
• ½ cup feta cheese, crumbled

Assembly
1. In a small bowl whisk together lemon juice, extra virgin olive oil, agave nectar, salt and pepper until emulsified.
2. In a large bowl add honey dew, golden kiwi, English cucumber, red onion, black olives and dill.
3. Drizzle dressing over salad and mix.
4. Finally top with crumbled feta cheese and give one last quick mix and serve.

Please Enjoy

My thoughts
This is one of my most creative salads to date. The combination of fruits and vegetables and it being both salty and sweet was very delicious. I would make this for a dinner party in a heartbeat.

Vinegar Slaw with Cucumber and Dill

Vinegar Slaw with Cucumber & Dill - Candy Coated Culinista

Vinegar Slaw with Cucumber & Dill – Candy Coated Culinista

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 1 hour
Difficulty level is: Easy

Slightly altered from Smitten Kitchen Cookbook

Ingredients
• 1/3 of a medium green cabbage, shredded
• 1 English cucumber, thinly sliced
• 4 tbsp fresh dill, chopped
• ½ cup apple cider vinegar
• 2 tbsp kosher salt
• 2 tbsp sugar
• ½ cup cold water

Assembly
1. Shred the cabbage and slice English cucumber along with the dill into a large bowl.
2. In a small bowl pour in the apple cider vinegar, salt, sugar and whisk until it has dissolved.
3. Add in the water and whisk.
4. Pour liquid over the salad and let marinate.
5. Toss and mix occasionally using tongs; after an hour in will start to wilt.
6. Serve at this point if you’re in a rush or continue until two hours have passed and serve.

Tips
• Salad will keep covered in the fridge for a week.
• Use a mandoline if you have it. This took me no time at all now that I have invested in a mandoline.

Please Enjoy

My thoughts
I love a good coleslaw and this simple slaw is quick and easy. There is a bite to slaw which may be due to the use of apple cider vinegar instead off white wine vinegar. I added more dill and prepared the recipe to suit it serving 4 vs. the 12 servings in the original recipe. I can’t wait to taste this tomorrow when the slaw has had more time to marinate.

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