Wheatgrass Cashew Soba

This aromatic, rich and nutritious superfood twist on a takeout favourite makes the perfect dish to impress family and friends!

  • Get clear and glowing skin with healthy fats from cashews and Vitamin A from Organic Burst Wheatgrass.
  • Feel fuller for longer with Organic Burst Wheatgrass that will help combat post-meal sugar cravings.
  • Soba noodles use nutritious buckwheat flour - won’t raise blood sugar as much as other grain based noodles.
  • Boost your immune system with chlorophyll and vitamin C from the cilantro and the garlic’s antibacterial, anti fungal and anti microbial properties.


Serves 2

  • 4 ounces soba noodles
  • 1 large carrot, spiralized or cut into 2-inch matchsticks
  • 1/2 cup thinly sliced red cabbage
  • 2 scallions, sliced, including the green parts (about a heaping 1/4 cup)
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup roasted cashews, chopped


  • 1 tablespoon Organic Burst Wheatgrass
  • 1 tablespoon cashew butter
  • 1 scallions (spring onions), sliced, including the green parts
  • 1/2 tablespoon fresh ginger, grated
  • 1 garlic clove
  • 1 tablespoon fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 1/2 tablespoon tamari
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon water
  • A pinch kosher salt


  1. Cook the noodles according to package instructions. After you drain them once, rinse with cool water and drain them well again. Set
  2. aside.
  3. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
  4. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables.
  5. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again.
  6. Top with the cashews just before serving - enjoy!

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