1 8oz package of soba (or buckwheat soba) noodles
1/2 cup arame (sea vegetable)
1/4 cup hijiki (sea vegetable)
1/2 pound Brussels’ sprouts
3 carrots – chopped
3 scallions – thinly chopped
1/4 cup flax seed oil
1/4 cup rice vinegar
1 tablespoon molasses
1 teaspoon salt
Sesame seeds (optional)
Cook the soba noodles according to the package’s directions. Drain and cool by rinsing with cold water.
While the pasta is cooking, soak the arame and hijiki in cool water for 5-7 minutes. Drain and squeeze to remove excess water.
In a pan, gently steam or quickly boil the Brussels’ sprouts. Drain and let cool, then cut into quarters, leaving the ends intact. Cut the carrots and scallions into thin slivers.
In a small bowl, whisk together the oil, vinegar, molasses and salt.
Transfer the soba to a large bowl. Add the vegetables and sea vegetables and toss to distribute evenly. Pour the dressing over the salad and toss to coat.
Garnish with a sprinkle of sesame seeds.