Soba Noodle Salad with Creamy Miso Sesame Dressing
An easy vegan soba noodle salad with edamame, crunchy vegetables and a creamy miso sesame dressing. Ready in 15 minutes and perfect for meal prep.
Ingredients
Soba Noodle Salad
- 8 oz Soba Noodles, Use 100% buckwheat for gluten-free
- 1 Large Carrot, grated
- 2 Small Cucumbers, diced
- 2 Radish, finely sliced, I recommend using a mandolin to make them as thin as possible
- 1 cup Edamame Beans
- 1 stalk Green Onion, chopped
- 3 tbsp Sesame Seeds
Miso Ginger Dressing
- 3 tbsp Miso Paste
- 1 tbsp Rice Vinegar
- 1 tbsp Ginger Root, grated
- 6 tbsp Almond Butter
- 3 tbsp Toasted Sesame Oil
- 3 tbsp Tamari
- ¼ Lime, juice from
- Filtered Water, start with 1 tbsp and gradually add more until desired consistency is reached
Instructions
- Cook soba noodles according to package instructions. Let cool.
- Dice up all of your veggies while the noodles are cooking. Add to a medium sized mixing bowl along with the cooled soba noodles.
- Whisk dressing ingredients in a separate dish. Start with 1 tbsp of water and gradually add more by the tbsp until desired consistency is reached.
- Toss the dressing into the salad using as much or as little as you'd like. Divide between 3 bowls or meal prep containers and enjoy immediately or throughout the week. Best served cold!