Summertime is really for salads… but sometimes I want noodles! This dish combines the two and is the best of both worlds.
I think you could definitely add more or different vegetables… red bell pepper and sugar snap peas come to mind.
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!