Geeta’s Buckwheat Noodle, Mango & Bell Pepper Salad

Geeta’s Buckwheat Noodle, Mango & Bell Pepper Salad combines sweet mango with red pepper and a savory dressing based on tamari, vinegar, olive oil, and sesame oil.

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

Combine the bell pepper, mango, red onion, ginger, olive oil, sesame oil, tamari, and rice vinegar in a large bowl and toss well. Cook the buckwheat noodles according to the package directions, drain, and cool. Add the cooled noodles to the bowl, toss, and refrigerate for a few hours. Just before serving, add the lime juice, cilantro, and black sesame seeds and toss again. Makes 6 servings.