Salad

Ingredients

7 oz buckwheat noodles (or rice)

9 oz fish, tofu or chicken

1 cups finely shredded green cabbage

1 cup finely shredded purple cabbage

2 1/4 cup finely shredded carrots

3 scallions, diagonally sliced

1 fresh red chile, seeded and finely sliced

2 T sesame seeds, lightly toasted

Dressing

1 t fresh grated ginger

1 garlic clove

6 oz silken tofu

4 t wheat and Gluten free soy sauce

2 T sesame oil

1/4 cup hot water

salt

(In the picture you see I used cooked salmon and did not make this sauce. I just sprinkled soy sauce over the whole dish. I also added cut green olives, freshly squeezed lemon and seasoning. Also I did not add noodles to this dish)

1 Cook noodles.

2 To make dressing, blend all ingredients together and season with salt.
3 Steam your tofu. OR cook your fish/chicken.

4 Toss all sliced veggies together and add noodles. Top with your tofu, fish or chicken and add sauce to the top. Garnish with sesame seeds.