Yield: 2 Portion
Ingredients Needed
- 4 Oz of Boiled Soba Noodles ( Buckwheat Noodles )
- 2 Oz of Cabbage, Sliced Thinly
- 2 Oz of Julienned Carrots
- 2 Oz of Julienned Chayote
- 2 Tbsp of Roughly chopped Cilantro
- 2 Tbsp of Thinly Sliced Chadon Beni
- ¼ Cup of Julienned Red Bell Peppers
- 3 Tbsp of Lemon Infused Coconut Oil
- 2 Tsp of Rice Wine Vinegar
- 1 ½ Tbsp of Soy Sauce
- 2 Tbsp of Freshly Chopped Chives
- ¼ Tsp Chili Flakes
- Salt & Black Pepper to Taste
Method
Place Noodles in a medium bowl, add the cabbage, chayote, cilantro, Chadon Beni and bell peppers.
In a small bowl, whisk together the lemon infused coconut oil, rice wine vinegar, soy sauce, chives and chili flakes.
Pour vinaigrette atop the noodle salad. Season with salt and black pepper and toss to combine.
To serve, place in a salad bowl and enjoy as a light brunch item or even as an accompaniment with a meal.
Photo Credit: Wikipedia
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