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Course Pasta
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Sara

Ingredients

  • 6 oz Buckwheat Noodles cooked and drained
  • 1/2 head Red Cabbage cut in half and finely shredded
  • 2 large Carrots cut into 1 in matchsticks
  • 1 large Red Pepper cut into 1 in matchsticks
  • 2 Green Onions thinly sliced
  • 1/2 Cup Cilantro roughly chopped
  • 2 Tbsp Sesame Seeds I used black
  • Dressing:
  • 1/2 Cup Organic Soy Sauce I used low sodium
  • 1/4 Cup 4 Tbsp Raw Honey
  • 2 Tbsp Rice Vinegar I used brown rice vinegar
  • 2 Tbsp Olive Oil
  • 1 tsp Sesame Oil
  • 1 tsp Sriracha hot chili sauce this addition didn't make this dish overly spicy- just gives it a hint of spice, Optional
  • 1 Tbsp Fresh Ginger about 1 inch piece, grated on a micro plane
  • 1 Large Garlic clove finely diced
  • 1/2 Cup Cashews toasted (Optional)

Instructions

  1. Mix the dressing ingredients together in a large bowl.
  2. Add in the noodles and vegetables and mix until the dressing covers all the ingredients.
  3. Sprinkle with sesame seeds and cashews as desired.

Recipe Notes

No added salt is needed because the soy sauce adds plenty of salt.

Please choose organic local ingredients when possible