Asian Vegetarian Banh Mi Salad Recipe | ChefDeHome.com

Ingredients

• 150 Grams Buckwheat Soba Noodles, about 5 oz
• 1/2 Cabbage, purple/red cabbage, 1/2 head, shredded or thin chopped
• 2 Carrots, sliced into ribbons using peeler
• 1/2 Cup Cherry Tomatoes, or grape tomato, halved
• 1 Red Bell Pepper, sliced thin, seeds removed
• 1 Cucumber, peeled into thin ribbons
• 1/2 Cup Peanuts, roasted and salted
• 1 tbsp Sesame Seeds, black or white
• 2-3 tbsp Cilantro, small bunch
• 2 tbsp Soy Sauce, use Tamari, a gluten-free soy sauce
• 1 tsp Sesame Oil
• Salt and Black Pepper, adjust per taste
• 1 tsp Sambal Chili Paste, not vegan, for vegan, use Vegan Chili Pasta
• 3 tbsp Rice Vinegar, unseasoned
• 2 Garlic, 2 medium garlic cloves, fine minced
• 1.5 tbsp Honey
• 1/4 tsp Red Pepper Flakes, optional