I LOVE fresh tomatoes. I don’t have a garden, but thanks to roadside stands and farmers markets I am getting my fill!
I got this idea from a reader that mentioned that she used avocados in her Caprese salad… that got me thinking, why not have a composed salad similar to Caprese, but with south of the border flair… and voila! this was born.
This dish is very easily made and is quite cool and refreshing.
Soba Noodle Salad with Tahini-Miso Dressing
12 oz soba noodles, cooked according to package directions
1-2 cucumbers julienned or spiralized
1 cup edamame
1/2 cup shredded carrots
6 green onions, cut on diagonal
For The Dressing
1/3 cup tahini
2 TBS rice vinegar
2 TBS lime juice
1 TBS finely grated fresh ginger
1 TBS white miso
1 tsp toasted sesame oil
1 TBS cilantro paste
1 tsp chili-garlic sauce
1/4-1/2 cup water
Combine noodles and vegetables in bowl.
Toss with dressing to coat.
For the dressing
Combine all dressing ingredients except water in a small bowl and whisk together Once blended, whisk in water until you reach your desired consistency
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!