Buckwheat Noodle Salad

September 26, 2022


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


  1. In a sizable bowl, combine the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce. Canola oil should be whisked in gradually until the dressing is emulsified.
  2. Noodles, carrots, pepper, cucumber, green onions, and cilantro should all be added. Mix ingredients gently, then serve.

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