Perilla Oil Buckwheat Noodle Salad

Cook the buckwheat noodles, rinse under cold water, and drain.

Julienne the cucumber, carrot, and red cabbage.

Place the cooked buckwheat noodles and the vegetables in a bowl.

Mix perilla oil, soy sauce, vinegar, sugar, minced garlic, and sesame seeds to make the sauce.

Pour the sauce over the noodles and salad, then toss lightly.