Ingredients

 

Carrot salad:
2 carrots, shaved with a peeler or 2 c matchstick carrots
3 Tbsp Japanese rice wine vinegar
1 Tbsp toasted sesame oil
1&1/2 tsp raw honey
2 tsp toasted sesame seeds
Pinch sea salt

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Zucchini:
2 small organic zucchini, shaved into thin strips with vegetable peeler
1 Tbsp toasted sesame oil
Pinch sea salt
2 shakes Togarashi Japanese 7 spice mix

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1/2 c chopped fresh tomatoes
2 c chopped mixed lettuces
1&1/2 small packages Japanese soba noodles (100% buckwheat), cooked according to package directions, then cooled

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Dressing:
3 Tbsp Japanese rice wine vinegar

2 Tbsp coconut aminos or soy sauce
1/4 c toasted sesame oil
1/4 c avocado oil
2 Tbsp raw honey
1 Tbsp Dijon mustard
1/4 tsp sea salt

1/4 tsp grated fresh ginger (or several shakes dried ginger)
1 & 1/2 Tbsp toasted sesame seeds
2 Tbsp Water, or to taste

 

Optional toppings: Chopped cooked organic and pastured chicken, grilled shrimp, diced organic deli ham and/or turkey, chopped scallions, additional Japanese 7 Spice, Sriracha, pickled red onions and whatever your imagination comes up with!

 

Directions:

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Plate cold noodles and arrange around them the carrots, zucchini, tomatoes and lettuce. If it's too much or you're short on time, just use the raw carrot and zucchini shavings as salad components. This cuts out a few steps and it will still be delicious. Add dressing and any additional toppings and enjoy!

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Especially when we are faced with a monster health challenge, allow food to be your preventive medicine. Grab your hashi (chopsticks) and slurp up these powerful raw nutrients- beta carotene, lycopene, vitamins B, C , K and the immune-critical minerals potassium, magnesium and manganese!

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