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Mango and bell pepper bring sweetness and crunch to a buckwheat noodle salad. Tamari, vinegar, sesame oil, and lime create a savory, acidic dressing.

The vegetables and fruit are dressed before the noodles are added. That gives the mango, onion, ginger, and pepper time to take on the salty and acidic seasoning while the noodles cook and cool.

The final lime, cilantro, and black sesame are added just before serving. That keeps the finish fresh even after the salad has spent a few hours in the refrigerator.

Ingredients

• 1 red bell pepper, diced
• 1 mango, peeled and diced
• 3 tablespoons red onions, diced
• 1/2 teaspoon fresh ginger, minced
• 2 tablespoons extra-virgin olive oil
• Dash of sesame oil
• 2 tablespoons tamari or soy sauce
• 2–3 tablespoons rice vinegar
• 2 bunches buckwheat noodles
• Juice of 1/2 lime
• 3 tablespoons fresh cilantro leaves, chopped
• Black sesame seeds, for garnish

Method

Dress the bell pepper, mango, onion, and ginger with olive oil, sesame oil, tamari, and vinegar. Cook the noodles as directed on their package, drain, and cool. Toss into the dressed fruit and vegetables and refrigerate for a few hours. Add lime, cilantro, and black sesame just before serving. Serves 6.