Kale And Soba Noodle Salad With Miso Ginger Almond Dressing

"This salad is full of plant-based protein from the buckwheat, edamame, and hemp seeds. The miso in the dressing adds a boost of probiotics since miso is fermented and in case you were curious, contrary to its name, buckwheat is gluten-free and contains fiber and magnesium!"
-- @thecrunchyradish

Recipe Intro From thecrunchyradish

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • For dressing:
  • 3 tablespoon white or chickpea miso
  • 2 tablespoon almond or sun butter
  • 1/4 cup fresh lime juice
  • 1 small garlic clove
  • 1 inch knob ginger, peeled
  • 1/4 cup tamari, reduced sodium
  • 1 tablespoons toasted sesame oil
  • 1/4 cup brown rice vinegar
  • Note: if the dressing is too thick, add 1-2 tbsp of water
  • For the Salad:
  • 1 1/2 cup cooked buckwheat noodles
  • 1 cup acinato kale, cut into ribbons
  • 1/2 cup napa cabbage, shredded
  • 1 cup grated carrot
  • 1/2 cup edamame
  • 1/2 avocado, cubed
  • 1 tablespoon hemp seeds


  • Step 1

    For the dressing: place all of the ingredients into a blender and run until smooth. Add water, a teaspoon at a time to thin, if needed.

  • Step 2

    To assemble: Combine the noodles, kale, cabbage, carrot, and edamame in a large bowl. Toss well with preferred amount of dressing, and top with avocado and hemp seeds.