Buckwheat noodle salad

Ingredients:

• 340 g buckwheat noodles, cooked according to package directions, rinsed under cold water and dried
• 1/4 tbsp. + 2 tbsp. l. rice vinegar
• 1 teaspoon of sugar
• 2 tbsp peeled and finely grated ginger root
• 1 tbsp. honey
• 2 tablespoons tamari
• 2 tsp. dark sesame oil
• 2 tsp chili sauce (recommended: Sriracha)
• 1/4 cup canola oil
• 1 carrot, peeled and grated on a coarse grater
• 1 red bell pepper, seeded and thinly sliced
• 1/4 cucumber, peel and grate on a coarse grater
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves

Preparation:

1. In a large bowl, whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce until smooth. Gradually whisk in the canola oil until the dressing forms an emulsified consistency.
2. Add the noodles, carrots, bell pepper, cucumber, green onions, and cilantro. Toss gently to distribute evenly and serve.