Buckwheat Noodle Salad

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1/4 cup plus 2 tablespoons rice vinegar

1 teaspoon sugar

2 tablespoons peeled and finely grated fresh ginger

1 tablespoon honey

2 tablespoons tamari

2 teaspoons toasted sesame oil

2 teaspoons chili sauce (recommended: Sriracha)

1/4 cup canola oil

12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained

1 carrot, peeled and grated on box grater

1 red bell pepper, seeded and julienned

1/4 English cucumber, peeled and grated on a box grater

3 green onions, thinly sliced

1/4 cup chopped fresh cilantro leaves

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