"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!"
Kale And Soba Noodle Salad With Miso Ginger Almond Dressing
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Recipe Intro From thecrunchyradish
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Details
Prep time 15mins
Cook time 15mins
Serves or Makes: 2
Recipe
- 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
Method
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.