Soba Noodle Salad with Carrot–Apple Miso Dressing

Soba Noodle Salad
🍜 🥕 🍏 🥢
Carrot–Apple Miso Dressing

A colorful vegan soba noodle salad makes a refreshing lunch, but the punchy carrot–apple miso dressing is the star. Fresh ginger, garlic, and rice vinegar balance the sweetness of carrot and apple, while miso adds savory depth.

Chilled soba noodles tossed with toasted sesame oil are surrounded by crisp cucumber, carrot ribbons, grape tomatoes, edamame, and firm tofu. Pour the dressing over the bowl, add sliced scallions and black sesame seeds, and toss it all together for a satisfying lunch with plenty of flavor and texture.

🥕 🍎 Recipe 🍎 🥕

Carrot–Apple Miso Dressing

Ingredients

– 1 medium carrot, peeled and chopped (about 1/2 c.)
– 1/2 medium apple, peeled, cored and chopped
– 1 1/2 T. chopped fresh ginger
– 1 garlic clove
– 3 T. rice vinegar, preferably unseasoned
– 2 T. miso, preferably white
– 2 t. toasted sesame oil
– 2 T. water
– 1/3 c. olive oil

Method

Place carrot, apple, ginger, and garlic in a food processor. Pulse until finely chopped.

Add rice vinegar, miso, sesame oil, and water. Process until well combined, scraping down the sides as needed.

With the processor running, slowly pour the olive oil through the feed tube. Process until creamy. The dressing will retain a little carrot texture.

Refrigerate for about 30 minutes before serving. Stir or shake before using. Makes approximately 1 c.

Soba Noodle Salad

Cook soba noodles according to package instructions. Rinse under cold water and drain well, then toss with a little toasted sesame oil and fine sea salt.

Arrange the noodles in shallow bowls, then surround them with sliced grape tomatoes, carrot ribbons, diced firm tofu, shelled edamame, and thinly sliced cucumber, alternating colors and shapes for an appealing presentation.

Make it your own with avocado, shredded purple cabbage, sliced radishes, sugar snap peas, or steamed asparagus. Pan-seared tofu can replace the plain tofu for a different texture. For a non-vegan version, try tuna poke, cooked shrimp, or flaked cooked salmon.

Finish with a sprinkle of black sesame seeds. Serve with carrot–apple miso dressing and sliced scallions on the side.