Buckwheat Noodle Salad

Buckwheat noodles are tossed with a tangy dressing and fresh veggies for a healthy summer salad.

12 oz package buckwheat noodles (3 bundles)
1/2 cucumber, sliced into thin strips
1/2 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup cabbage, thinly sliced
8 radishes, thinly sliced
1/4 cup rice wine vinegar
1/4 cup coconut aminos (option to sub soy sauce or Bragg’s here)
1 Tbsp toasted sesame oil
1 Tbsp sesame seeds
1 tsp minced fresh ginger
salt and pepper to taste

View the full recipe at Home Cooked Vegan →