8 oz. soba noodles (use 100% buckwheat noodles if gluten free)
2 tablespoons sesame oil
½ red cabbage, thinly sliced
3 cups packed kale, stems removed and chopped
1 cup spiralized cucumber
¾ cup carrot ribbons
2-3 stalks of green onions
For the dressing:
¼ cup rice vinegar
¼ cup tahini
Water, to thin out (about ¼ cup)
2 tablespoons miso paste
1-2 tablespoons soy (use tamari if gluten free)
1 tsp sesame oil
½ teaspoon minced ginger
To serve: coriander, black sesame seeds
INSTRUCTIONS
Bring a large pot of water to boil and cook the soba noodles according to package instructions. Drain and rinse immediately under cold water, then toss in 2 tablespoons of sesame oil to prevent the noodles from sticking to each other
Make the dressing by blending or whisking together all the ingredients. Taste and adjust flavours.
If serving immediately, assemble the salad in bowls and spoon the dressing on top. Garnish with coriander leaves and sesame seeds. For a make-ahead work lunch, pack the salad in a glass jar — first pour in the dressing, then layer with the veggies, noodles, and toppings. When ready to eat, pour it out into a bowl so that the dressing drizzles on top of the salad.
Recipe by Sprig & Vine at http://sprigandvine.in/miso-soba-noodle-salad/