Buckwheat Noodle Salad

Ingredients

• 0.3 cup canola oil 
• 1  carrots grated peeled
• 2 teaspoons chili sauce recommended: Sriracha
• 0.3  cucumber english grated peeled
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh finely grated peeled
• 3  green onions thinly sliced
• 1 tablespoon honey 
• 12 ounces buckwheat noodles cold rinsed cooked drained
• 1  bell pepper red julienned seeded
• 0.3 cup rice vinegar 
• 2 teaspoons sesame oil toasted
• 1 teaspoon sugar 
• 2 tablespoons tamari sauce 

Equipment

• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. 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.
3. Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.