Buckwheat Noodle Salad

This Recipe is: Vegetarian, Dairy-free

Prep Time: 25 minutes

Cooking Time: 2-3 minutes

Serves 4

Ingredients:

• ¼ cup rice vinegar
• 1 teaspoon sugar (your choice)
• 2 tablespoons peeled and finely grated fresh ginger
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 2 teaspoons chili sauce
• ¼ cup canola/olive 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
• ¼ cucumber, peeled and grated on a box grater
• 3 green onions, thinly sliced
• ¼ cup chopped fresh coriander leaves

Directions:

1. Whisk together the vinegar, sugar, ginger, honey, soy sauce, sesame oil and chili sauce in a large bowl until combined. Slowly whisk in the canola/olive oil until the dressing is emulsified
2. Add the noodles, carrot, pepper, cucumber, green onions and coriander.
3. Gently mix to combine and serve

Add your thoughts and feelings below to the comments section! Did you like the taste of this recipe? Would you make it again? How did it make you feel? Be creative and add different ingredients if you see fit. Most importantly, have fun with it 🙂