Asian Noodle Salad With Miso Dressing

This salad is light and refreshing, perfect for summer. It’s great cold, so a perfect do-ahead dish. If you don’t have a Spiral Vegetable Slicer you should get one! It’s one the healthiest ways to eat “pasta”, as you can turn so many veggies into instant noodles.  Veggie “noodles” are much hight in antioxidants, and high in fiber. You also get the benefits of enzyme activity in raw foods.  In this dish I combined raw noodles with cooked, but you could do this entirely raw. Just up the amounts of carrots and cucumbers. If you’ve got zucchini (and soon, I won’t have enough recipes with zucchini), use that! The miso dressing for this recipe can be massaged into the raw noodles to better coat them. Add as much as desired.

I made this at the same time I made some tofu shish kebabs. Using the same dressing/marinade made it easy, and the flavors all blended well. If you’re planning on serving this salad over a few days, dress the noodles as you want to use them, so they don’t get too soggy. The natural salt in the miso will breakdown the raw veggies.

The spiralizer I use is called the Paderno Spiralizer. It works really well on uniform shaped veggies like cucumbers, zucchini, yellow squash, potatoes, and beets. It’s little harder for carrots, reason being, they taper too much. What I do is cut them in half, and use the thicker end to spiralize. The thinner end gets julienned by hand, very thinly, or just munched on while I’m prepping everything.

I mixed the spiraled noodles in with some organic rice noodles. You can made this salad totally raw by just massaging the raw “noodles” with the dressing and omitting the noodles all together. You will probably use less dressing, since the regular noodles absorb a lot. My family does prefer the blend of raw with cooked. I also cooked up some leafy greens to add in additional calcium, fiber, and protein to this dish. If making without the noodles, you might want to just soften the carrots in with the kale as you cook it. Then toss everything together.

Ingredients:

• 8 oz of brown rice spaghetti noodles
• 4 carrots Spiralized (if you don’t have one, use a peeler to create long thin strands) equalling about 3 cups
• 1 English or large cucumber spiralized (again, if you don’t have one, use a peeler or make long thin cuts) equaling about 4 cups
• 5 c packed greens, we used kale
• juice from 1/2 an orange
• 1 batch of ginger miso dressing, about 3/4-1 cup (depending on you and how saucy you like it)
• Fresh scallions, parsley/cilantro, and sesame seeds for garnish

Instructions:

1. Make ginger miso dressing, and prepare your mise en place (your ingredients), ex. spiralize your noodles, chop kale
2. If using rice noodles; cook according to directions. Drain and let cool.
3. Cook kale with a little water to allow to just soften. Be sure not to over cook. If you don’t want your carrot noodles raw, you can toss them in with the kale. Squeeze an orange over the kale at the end of cooking, and toss to coat. Season with some freshly ground pepper.
4. Mix kale, noodles, and carrots together, and add a little of the miso dressing to coat and prevent sticking.
5. Once noodles are cool, add in the cucumber and more dressing, to taste.
6. Season with additional salt and pepper if desired.
   
7. To serve: top with fresh scallions, parsley/cilantro, siracha, and sesame seeds. Serve with grilled Miso Tofu Shish Kebabs, or on its own. 
   

   Grilled Miso Tofu & Veggies With Bowl of Cucumber Noodle Salad

Nutritional Benefits:

• Kale: high in calcium, fiber, plant-based protein, Vitamin K
• Carrots: high in Vitamin A; great antioxidant for skin, eyes, hair, and bone health, as well as reducing inflammation in the body
• Miso: fermented soy, helps with gut health and source of plant-based protein
• Ginger/garlic in miso dressing: great for reducing inflammation in the body, ginger helps with nausea and digestive health, garlic stimulated blood flow in the body
• Good source of fiber: great for reducing blood pressure, improving digestive health, satiety, and regulating blood sugar. If made totally raw (or without the rice noodles), these benefits dramatically increase
• Cucumber: cleansing, hydrating, contain good source of lignans (phytonutrients that have been linked to reducing risk of breast & prostate cancers), and have anti-inflammatory and antioxidant properties. For more, click here.

5.0 from 1 reviews

Asian Noodle Salad With Miso Dressing

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Asian Noodle Salad With Miso Dressing

Author: www.gardenfreshfoodie.com

Recipe type: Salads

Cuisine: Asian

Serves: 6

Ingredients

• 8 oz of brown rice spaghetti noodles
• 4 carrots sprialized (if you don’t have one, use a peeler to create long thin strands) equalling about 3 cups
• 1 English or large cucumber spiralized (again, if you don’t have one, use a peeler or make long thin cuts) equaling about 4 cups
• 5 c packed greens, we used kale
• juice from ½ an orange
• 1 batch of
• ginger miso dressing
• , about ¾-1 cup (depending on you and how saucy you like it)
• Fresh scallions, parsley/cilantro, and sesame seeds for garnish

Instructions

1. Make
2. ginger miso dressing
3. , and prepare your mise en place (your ingredients), ex. spiralize your noodles, chop kale
4. If using rice noodles; cook according to directions. Drain and let cool.
5. Cook kale with a little water to allow to just soften. Be sure not to over cook. If you don't want your carrot noodles raw, you can toss them in with the kale. Squeeze an orange over the kale at the end of cooking, and toss to coat. Season with some freshly ground pepper.
6. Mix kale, noodles, and carrots together, and add a little of the miso dressing to coat and prevent sticking.
7. Once noodles are cool, add in the cucumber and more dressing, to taste.
8. Season with additional salt and pepper if desired.
9. To serve: top with fresh scallions, parsley/cilantro, siracha, and sesame seeds. Serve with grilled Miso Tofu Shish Kebabs, or on its own.

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