Cold Sesame Soba Noodle Salad with Cabbage Slaw

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¼ cups Gluten-free Tamari Or Soy Sauce
• ¼ cups Rice Vinegar, Divided
• 2 Tablespoons Toasted Sesame Oil
• 2 cloves Garlic Cloves, Minced
• 2 Tablespoons Raw Honey
• 1 teaspoon Sriracha
• 4 cups Shredded Napa Cabbage (for 4 Cups You'll Need About 1/2 Head)
• 1 whole Red Bell Pepper, Seeded And Thinly Sliced
• 2 whole Scallions, Thinly Sliced
• 227 grams Gluten-free Buckwheat Soba Noodles (I Used King Soba Sweet Potato Buckwheat)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil. Add the soba noodles and cook about 5 minutes, until tender. Drain, rinse under cold running water until cool, and drain well.

2. In a small bowl, whisk the tamari or soy sauce, half of the rice vinegar, the toasted sesame oil, minced garlic, raw honey and sriracha to make the dressing.

3. In a large bowl, toss the shredded napa cabbage with the remaining rice vinegar and let it sit for 5 minutes to soften slightly.

4. Add the thinly sliced red bell pepper and scallions to the cabbage and toss to combine.

5. Add the cooled noodles to the dressing and toss until evenly coated.

6. Add the dressed noodles to the cabbage mixture and toss gently. Chill for 15 minutes if you have time, then serve cold.