Radish and Sesame Soy Noodle Salad

Sesame Soy Dressing:

• 3 Tbsp light soy sauce
• 3 Tbsp black rice vinegar or balsamic vinegar
• 3 Tbsp toasted sesame oil

Noodle Salad:

• 7 oz cooked whole wheat noodles or cooked brown rice, drizzled with oil
• 7 oz radish, washed and quartered or cut into matchsticks
• 1/2 cucumber, halved lengthwise, seeded and diced
• 1 small handful black sesame or toasted sesame seeds
• Fresh cilantro sprigs, for garnish

Soy And Vinegar Dipping Sauce (optional):

• 1 medium red chile, seeded and finely chopped
• 3 Tbsp light soy sauce
• 3 Tbsp black rice vinegar (recommended) or balsamic vinegar
• 2 Tbsp toasted sesame oil
• 1 tsp thinly sliced strips fresh ginger, cut 5-inches in length
• Fresh cilantro sprigs, chopped, as needed

Fiery Soy And Chile Dipping Sauce (optional):

• 3 Tbsp fiery chile sauce
• 3 Tbsp light soy sauce

For dressing: Combine soy sauce, rice vinegar and sesame oil in bowl.

For the salad: Prepare noodles, radishes, and cucumber, and chill in refrigerator for at least 1 hour.

To serve, add noodles to large dish, layer them with radish and cucumber pieces. Scatter with black sesame seeds. Spoon dressing over dish, garnish with fresh cilantro sprigs and serve immediately at the table to share. Make it substantial by adding cooked shrimp or chicken or cubed tofu.

Try two other dressings to enhance this dish.

Combine the chiles, soy sauce, rice vinegar, sesame oil, ginger, and chopped cilantro in a small bowl. Combine the hot chile sauce and soy sauce in a small bowl.