# What You'll Need:
→ Noodles
01 - 8.8 ounces dried soba noodles (or rice noodles)
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 1 cucumber, seeded and julienned
05 - 3 spring onions, finely sliced
06 - 1.8 ounces red cabbage, thinly shredded
07 - 2 tablespoons fresh cilantro, chopped
→ Sesame-Ginger Dressing
08 - 3 tablespoons soy sauce
09 - 2 tablespoons rice vinegar
10 - 2 tablespoons toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 teaspoon Sriracha or chili sauce (optional)
15 - 1 tablespoon toasted sesame seeds
→ Toppings
16 - 2 tablespoons roasted peanuts or cashews, roughly chopped
17 - 1 tablespoon additional sesame seeds
# How to Make It:
01 - Prepare noodles according to package directions. Drain and rinse thoroughly with cold water, then set aside to cool completely.
02 - Julienne the carrot and cucumber, thinly slice the red bell pepper and spring onions, shred the red cabbage, and chop the cilantro. Set all aside.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, optional Sriracha, and toasted sesame seeds until well combined.
04 - In a large mixing bowl, toss the cooled noodles, prepared vegetables, and cilantro. Pour the dressing over and toss thoroughly to evenly coat.
05 - Divide salad among bowls and garnish with roasted nuts and additional sesame seeds.
06 - Serve immediately or refrigerate for 1 hour to allow flavors to meld.
