Rice Noodle Salad With Miso Ginger Dressing

I’m seriously addicted to this salad. I’ve been making it on repeat to take to work for lunches. The miso dressing gives it a delicious umami flavor while the fresh ginger adds a bright note. The dressing also doubles as a fantastic marinade for chicken or fish.

While I’ve been making this rice noodle salad for lunches, it’s also delicious as a side dish for almost any meal. Try serving it with Miso Ginger Salmon or Teriyaki Salmon.

Store the dressed salad in an airtight container in the fridge for up to three days. Make sure to toss well before serving. Extra dressing can be stored for up to a week.

• Cook the rice noodles according to the package directions. Do make sure to salt the water just as you would with any pasta water. When the noodles are cooked through, rinse completely with cold water to stop the cooking and prevent from sticking.
• While the noodles are cooking prepare the vegetables. Grate, peel, or cut the carrots into matchsticks. Alternatively, use already shredded carrots to save time. Slice the cucumber in half lengthwise, then thinly slice across. Cut the red pepper in half from top to bottom, and remove the stem, seeds, and ribs. Slice in half across the circumference, then cut into thin strips.
• Slice the green and white parts of the onion on the bias. Add all the vegetables to a large bowl.
• To prepare the dressing, simply add all the ingredients to the bowl of a food processor or blender, and blitz until fully combined, about 45 seconds
• Add the cooked and rinsed noodles and sesame seeds to the bowl with the vegetables, pour the dressing over, and gently stir to combine all ingredients. Serve cold or room temperature.

• Garnish with additional sesame seeds and green onion if desired.
• Add seared tofu or shrimp for extra protein to make this a light dinner for two.
• Serve as a side dish with Miso Salmon and Toasted Sesame Green Beans.

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• Coconut aminos: Soy sauce can be used in place of coconut aminos, or try tamari to keep the recipe gluten-free.
• Miso paste: Different miso pastes use different fermentation processes. If gluten-free is necessary for you, make sure to check the ingredients to ensure your miso paste is gluten-free.
• Noodles: You could also use soba or ramen or glass noodles. Try Shirataki noodles for a low carb version.
• Date nectar: Substitute a teaspoon brown sugar, coconut sugar, or honey.
• Vegetables: Baby bok choy, bean sprouts, snow peas, shaved asparagus, shredded cabbage, and red onion are among the many vegetables you could use in this salad.

• Coconut aminos are a delicious alternative to soy sauce. It’s a little less salty with a hint of sweetness. Make sure to refrigerate after opening.
• Date nectar is a healthier alternative sweetener as it is simply made from dates which actually have many health benefits. Although, they should still be consumed in moderation. See Healthline’s article about the Health Benefits of Dates.
• Miso paste can be a little difficult to find. It is usually in the refrigerated section of the produce department near tofu products. You will generally find it sold in a plastic tub.

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