Winter Noodle Salad with Miso Dressing
The spicy miso dressing makes this cold salad feel comforting.
Course: Salad
Keyword: miso, miso dressing, winter recipes
Servings: 4
Calories: 477kcal
- 8 ounces dried thin noodles (or try: Barilla Linguine Pasta)
- 4 ounces tender-stemmed broccoli, ends trimmed
- 1 tablespoon sesame oil
- 1 head tender-leafed green cabbage, sliced into thin strips (about 10 oz sliced)
- 2 medium carrots, peeled and spiralized
- 1 red belled pepper, seeded and sliced
- 1 small cucumber, spiralized
- 1/8 cup chopped fresh cilantro
- 1 teaspoon mixed black and white sesame seeds
Miso Dressing:
- 2 tablespoons white miso paste
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 clove garlic, peeled and minced
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Bring a saucepan of water to a boil and add egg noodles and broccoli. Simmer 3 to 4 minutes, or until noodles are cooked and broccoli is warmed through, but still has a bit of crunch.
Drain and run under cold water to stop the cooking process, and then toss with sesame oil to prevent noodles from sticking together.
Prepare dressing. In a small bowl, whisk together all dressing ingredients until fully combined.
In a large bowl, combine noodles, broccoli, cabbage, carrots, bell pepper, cucumber and cilantro and toss together with half of the dressing.
Sprinkle sesame seeds on top and serve with remaining dressing.
Adapted from Seriously Good Salads © 2019 by Nicky Corbishley. Published by Page Street Publishing Co. All rights reserved.
Calories: 477kcal | Carbohydrates: 78g | Protein: 15g | Fat: 14g | Sodium: 421mg | Fiber: 13g | Sugar: 24g