Nasu Udon Salad

Nasu Udon Salad is a refreshing and nourishing dish that combines the earthy flavors of roasted eggplant with chewy udon noodles, all tossed in a light sesame dressing. This Paleo version is gluten-free and packed with vibrant vegetables, making it a perfect supper option.

Ingredients

• Udon noodles - 200 grams (zucchini noodles for Paleo)
• Eggplant - 1 medium (about 250 grams), cut into cubes
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, julienned
• Red bell pepper - 1, sliced
• Green onions - 2, chopped
• Sesame oil - 2 tablespoons
• Coconut aminos - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the cubed eggplant on a baking sheet, drizzle with 1 tablespoon of sesame oil, and season with salt and pepper. Roast for 20 minutes until tender and slightly caramelized.
3. While the eggplant is roasting, prepare the zucchini noodles (if using) or cook the udon noodles according to package instructions. If using udon noodles, drain and rinse under cold water once cooked.
4. In a large mixing bowl, combine the cooked noodles, roasted eggplant, cherry tomatoes, cucumber, red bell pepper, and green onions.
5. In a small bowl, whisk together the remaining sesame oil, coconut aminos, rice vinegar, minced garlic, and cilantro to create the dressing.
6. Pour the dressing over the salad, tossing gently to combine. Adjust seasoning with additional salt and pepper if desired.
7. Serve immediately, or chill in the refrigerator for 10-15 minutes before serving for a refreshing option.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 40 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables like eggplant and tomatoes.
• Low in calories and high in fiber, promoting digestive health.

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