Things we might not normally think of as connected to acts of violence, when considered in the broader context, become more and more troubling. The pesticides used to grow conventional vegetables kill bees, birds, and insects and pollute water sources resulting in negative consequences for human health as well. Workers are often subject to poor working conditions and live in poverty so we can eat cheap food. Imported foods inflict violence on the planet through the carbon footprint inherent in shipping long distances. Rainforests are destroyed and native species are driven to the brink of extinction to produce palm oil and soy. We can drive ourselves crazy trying to eat perfectly and I often struggle with how much to share or what to point out for fear of alienating and frustrating you all. I also recognize that everyone has their own limitations and opinions. But, the truth is, that every one of us makes daily choices that can promote widespread health, well-being and happiness instead of violence. It just takes a little more work.
I’d encourage you to use this space as a resource. Here on the blog, I try to provide information, inspiration, seasonal recipes, and sustainable product recommendations that help you source your food mindfully. Do research, ask me questions, and support the companies who are doing it right. Now, soba noodle salad…
XO Sasha
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*I like to make this recipe with whatever veggies I have on hand. I often make it with grated carrot and cabbage for a simple and bright version. Other times I’ll toss the noodles with roasted sweet potatoes and sliced cucumber. And it’s also great with asparagus. Feel free to experiment with other variations. Simply swap out the cabbage with whatever is in season and available.
Soba Noodle Salad
Serves 2
INGREDIENTS
FOR THE DRESSING
2 tablespoons toasted sesame oil
4 teaspoons soy sauce
1 tablespoon rice vinegar
1 teaspoon coconut sugar
1 teaspoon finely grated ginger
FOR THE SALAD
4 ounces buckwheat soba noodles
1 1/2 cups shredded green cabbage
1 cup shredded purple cabbage
chopped scallions, cilantro, and toasted sesame seeds to garnish
PROCEDURE
FOR THE DRESSING
Combine all the dressing ingredients in a small jar with a tight fitting lid. Shake vigorously until well mixed.
FOR THE SALAD
Bring a pot of water to a boil. Add the noodles and cook for 3-4 minutes, until tender. Be careful not to over cook. Drain the noodles and rinse under cold water. Set aside.
Combine the noodles and cabbage in a large bowl. Add the dressing and the garnishes and toss to combine. Enjoy.