Wong Bok and soba noodle salad By Clara Luboff
I met Clara 3 years ago when our little girls had a play date together. We chatted over tea and discovered that we had alot of joined passions. This play date changed both of our careers as we went on to write a children’s cookbook called “The Rosy Cheeked Kids”.
I love Clara’s blog called Chili and Clay where she shares her passion for both things she loves: Clay and cooking. Clara has been so inspiring in her cooking and I am lucky I get to share her recipes on my blog and website.
This is a favorite salad of mine
Wong Bok and soba noodle salad
- 300g red wong bok (Chinese cabbage), shredded
- 1 x packet 270g soba noodles, cooked, rinsed and drained
- 1 ½ cups finely shredded green onions
- 1 ½ cups coriander leaves
- 2 tablespoons toasted sesame seeds
- Ponzu dressing
- 1 tablespoon toasted sesame oil
- ¼ cup soy sauce (can use Tamari if you are Gluten free)
- 1/3 cup Ponzu (Japanese citrus marinade)
- cracked black pepper, to taste
To make the Ponzu dressing, place all ingredients in a bowl and stir to combine. Set aside. Toss together wong bok, noodles, green onion, coriander, sesame seeds and Ponzu dressing to serve.
Serves 4-6
To follow Clara on social media or visit her Blog:
https://www.facebook.com/chiliandclay/?ref=br_rs
Contact
Phone: +972 54-427-3333
Email: karingreiter@gmail.com
Whatapps: +972 54-427-3333
Subscribe
Once a month I share relevant nutrition tips, recipes and advise for FREE, join my newsletter for you want to get nutrition educated.
© 2011-2024 Nutritious & Delicious. ALL RIGHTS RESERVED.