|15 min||5 min||4|
|1 bunch||Green onion, scallion, ramp (thinly sliced; for sauce)|
|2 piece, 2-inch||Ginger root (peeled & very finely minced - a microplane works great; for sauce)|
|2 tsp||Sesame oil (for sauce)|
|3 tbsp||Tamari, gluten free, reduced sodium (for sauce)|
|2 tbsp||Rice vinegar (for sauce)|
|1/4 cup||Grape seed oil (for sauce)|
|1/4 tsp||Coconut sugar (large pinch; for sauce)|
|227 gm||Buckwheat soba noodles, gluten-free, dry|
|3 small||Carrots (peeled & julienned)|
|2 small||Cucumber (julienned)|
|1 head(s)||Bok choy (cleaned & thinly sliced)|
|1/4 cup||Cilantro (coriander) (chopped)|
1. Cook soba noodles according to package instructions, drain and rinse with cold water.
3. Toss noodles with half the scallion sauce and half the cilantro, cucumber, carrot, and bok choy.
4. Put in a serving bowl, scatter with the remaining ingredients, and drizzle more ginger scallion sauce over the top.
For the ginger scallion sauce, combine green onion, ginger root, sesame oil, tamari, rice vinegar, grape seed oil and coconut sugar in a small bowl and let sit while you prepare the salad. Store in fridge until ready to use.