COLD SOBA NOODLE SALAD WITH MANGO For the salad: 8 oz soba noodles, cooked according to instructions then rinsed with cold water 1 teaspoon toasted sesame oil 1 cup fresh ripe mango, cubed ¾ cup cucumber, sliced in thin rounds (I used Persian cucumber) ½ cup daikon radish, cut in thin half-moons (I used purple daikon) Fresh mint Fresh Thai basil 2 Tablespoons toasted cashews, roughly chopped, to garnish 2 teaspoons toasted black sesame seeds, to garnish For the dressing: 2 Tablespoons avocado oil (or any other light tasting oil you like to use) 2 Tablespoons toasted sesame oil 1 Tablespoon rice vinegar 1 Tablespoon coconut aminos (or tamari) 2 teaspoons chili garlic sauce (or any other spicy sauce you like to use) 1 ½ teaspoons mirin 1 ½ teaspoons fresh grated ginger 1 teaspoon fish sauce (optional) ½ teaspoon finishing salt Juice from half a small lime Takes , serves . Cook the soba noodles according to the instructions on the package then drain and rinse with cold water. In a medium mixing bowl, toss with 1 teaspoon toasted sesame oil and set aside. To make the dressing, whisk all ingredients together in a small bowl and set aside. Prep all other salad ingredients then add to bowl with noodles. Toss salad with dressing. Garnish with toasted cashews and black sesame seeds.