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Plant-Based Recipes

Revolutionary Recipe: Asian Noodle Salad With Miso Dressing

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< 1 min read
Summary

Recipe from Garden Fresh Foodie. Editor’s Note: This plant-based recipe makes a great healthy summer salad. If you want, you can make this dish raw and leave out the brown rice noodles or use whatever noodle you prefer.   PrintAsian Noodle Salad With Miso Dressing Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutesNumber of

Recipe from Garden Fresh Foodie.

Editor’s Note: This plant-based recipe makes a great healthy summer salad. If you want, you can make this dish raw and leave out the brown rice noodles or use whatever noodle you prefer.

 

Asian Noodle Salad With Miso Dressing

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 269 calories

Fat 4 g

Carbs 48 g

Protein 12 g

6


Asian Noodle Salad With Miso Dressing

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 overcook. 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, sriracha, and sesame seeds. Serve with grilled Miso Tofu Shish Kebabs, or on its own.

Notes

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.

This salad pairs well with our previous revolutionary recipe: Miso Tofu Shish Kebabs.

What do you think of this plant-based recipe?