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Home Grown Recipes
Sesame Noodle Salad
The flavour of sesame oil is the subtle surprise in this tasty creation. An elegant, satisfying salad.
buckwheat noodles (to serve 4)
2 Tbsp sesame oil
1/4 cup Braggs
1/4 cup rice vinegar
1/2 cup cucumber, seeded and shredded
1 cup carrots, peeled and shredded
6 large radishes, sliced
3 stalks green onions, thinly sliced
2 - 4 Tbsp gomashio (see recipe index)(garnish)
In a medium pot, cook noodles until al dente (tender but still firm to bite), about 8 minutes. Drain and rinse noodles under cold water until cool. Transfer to a large bowl. In a small bowl, whisk together the sesame oil, Braggs, and vinegar. Toss with the noodles to coat. Add the cucumber, carrots, radishes, and onion, and toss. Garnish with gomashio.

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