Rainbow Noodle Salad with Fruity Ginger Soy Vinaigrette

For the dressing:

• ¼ cup olive oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon ginger minced
• ½ cup coconut water (or coconut water/juice blend)
• 1 teaspoon red pepper flakes crushed
• 1 teaspoon salt (or to taste)

For the salad:

• 8 oz. soba noodles (dried & uncooked)
• ¼ red cabbage (shredded)
• 1 red bell pepper (julienned)
• 2 carrot julienned, medium
• 1 cucumber (de-seeded and julienned)
• 1 yellow tomato (de-seeded and sliced, or 1 pint yellow cherry tomatoes, halved)
• 1/3 cup cilantro (chopped)
• 1/3 cup scallions (chopped)
• 1/3 cup basil (chopped)