Chilled Noodle Salad with Walnut Miso Dressing

By Kristy Del Coro, MS, RDN, LDN (Culinary Nutrition Collaborative)
Total Time
25 Mins
Serves
6
Serving Size
1/6 of recipe
Course
Side

DESCRIPTION

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Calories
350
Total Fat
19
Saturated Fat
2
Trans Fat
0
Polyunsaturated Fat
13
Monounsaturated Fat
3
Cholesterol
0
Sodium
590
Carbohydrates
39
Dietary Fiber
3
Total Sugars
6
Added Sugars
3
Protein
11
Vitamin D
0
Calcium
61
Iron
2
Potassium
318

Ingredients

  • 1 8-oz package soba noodles, cooked per package directions*
  • ¾ cup - 1 cup Walnut Miso Dressing (recipe follows)
  • 1 cup thinly sliced green or purple cabbage
  • 1 medium yellow, orange, or red bell pepper, thinly sliced (about 1 cup sliced)
  • ½ cup thinly sliced daikon radish
  • ½ cup grated carrots (about 1 large carrot)
  • 3-4 scallions, thinly sliced, green tops only
  • ½ cup chopped California walnuts
  • ¼ cup chopped cilantro or parsley
  • Garnish: chopped California walnuts, chopped herbs, sliced scallions
  • *follow directions to drain and rinse noodles with cold water to prevent them from sticking

Walnut Miso Dressing

  • 1 cup California walnuts
  • 1 tablespoon white miso
  • 1-inch piece fresh ginger, peeled and grated (½ Tablespoon freshly grated ginger)
  • 1 large clove garlic, grated
  • 2 Tablespoons low sodium tamari sauce (or soy sauce)
  • 2 Tablespoons fresh lime juice (juice from 1 lime)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 ½ Tablespoons maple syrup
  • ¼ cup water (more as needed)

Preparation

  1. In a large mixing bowl, pour 1/2 cup dressing over cooked noodles and gently mix until well coated.
  2. Add sliced vegetables (cabbage, peppers, radish, grated carrots, and scallions) and chopped California walnuts along with remaining ¼ cup dressing. Toss well to combine.
  3. Add chopped cilantro or parsley and gently mix in.
  4. Divide among bowls and top with additional dressing and garnishes if desired.

Walnut Miso Dressing

  1. Blend all ingredients above in blender until smooth, adjust consistency with water as needed.

    Tip: Grate the ginger and garlic directly into the blender so any flavor that comes out while grating goes directly into the blender.

    Notes:

    -To make recipe gluten free, use 100% buckwheat soba noodles and gluten-free soy sauce such as tamari or aminos.

    -Vegetables (cabbage, bell peppers, radish, and carrots) can be modified as long as total vegetable mixture is around 3 cups. Other vegetable suggestions: snap peas, cucumber, baby bok choy, napa cabbage, shitake mushrooms, green beans, broccoli florets, edamame, or fresno chili pepper for some heat!

    Serving Suggestion: Serve as a side with some simply cooked protein like a piece of fish, grilled shrimp, pulled chicken, or baked tofu. Any of these proteins can also be mixed right into the noodle salad for a balanced bowl all-in-one.