HOLISTIC CHEF EDDIE'S TIP OF THE DAY #56

CHILLED BUCKWHEAT NOODLE SALAD is definitely one of my very favorites.  I love Asian cuisine.  You can use Soba noodles also but this noodle has wheat and is not gluten free.  I like reaching a wider group of people so I feature my recipes gluten free.  The use of Toasted Sesame Oil really gives this salad a smokey flavor.  I find that most Chili Sauces are sweetened with sugar, therefore I only use a hot sauce instead like Tobasco.  It is just the kick you need, instead of using products with sugar.  I also use Monkfruit Sweetener as you are well aware of.  I use it in practically all my recipes which call for honey or sugar.  It is zero glycemic so it is KETO and diabetic friendly.  Very important.  This is a simple recipe to make and very alkaline for the body since it has fresh Ginger, Garlic and raw vegetables.  Great for lunch or a side dish with a protein.  Enjoy!! 

                              CHILLED
           BUCKWHEAT  NOODLE SALAD

Dressing:
4-5 Tablespoons unseasoned Rice Wine Vinegar
2 Tablespoons finely grated fresh Ginger
2 Tablespoons Monkfruit Sweetener
2-3 Tablespoons Braggs Liquid Amino
2 cloves Garlic, minced
1 Tablespoon Toasted Sesame Oil
2 teaspoons unsweetened Chili Sauce
2-3 Tablespoons melted Virgin Coconut Oil
Salad:
8 ounces Buckwheat Noodles, cooked, rinsed under cold water and drained 
1 medium Carrot, julienne
1 cup shredded Red Cabbage
1 cup Red Bell Pepper, thinly sliced
3 scallions (green onion), thinly sliced
1/4 cup chopped fresh Cilantro
Toasted Nori (optional)

1)  Whisk together all of the ingredients for the dressing in a large bowl until combined.
2)  Add the cooked and drained noodles, Carrot, Bell Pepper, Cucumber, Green Onions and Cilantro.  Gently mix to combine and serve.  
3)  If using Toasted Nori, take a small piece and put the salad in the center and devour.  I love Nori.  It elevates the salad many many notches and continues the Asian theme.