Buckwheat Noodle Salad

Total Time:
25 min
Prep:
25 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/4 cup plus 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons peeled and finely grated fresh ginger
  • 1 tablespoon honey
  • 2 tablespoons tamari
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons chili sauce (recommended: Sriracha)
  • 1/4 cup canola oil
  • 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
  • 1 carrot, peeled and grated on box grater
  • 1 red bell pepper, seeded and julienned
  • 1/4 English cucumber, peeled and grated on a box grater
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
Directions
Watch how to make this recipe.
  • Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.

  • Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.


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