Asian-Inspired Noodle Salad with Orange Miso Ginger Dressing
Ingredients
Orange Miso Ginger Dressing
- 1/2 cup orange juice (freshly squeezed)
- 1/2 cup lemon juice (freshly squeezed)
- 6 tbsp extra virgin olive oil
- 2 tbsp organic miso mild sodium
- 1 tbsp soy-free vegenaise
- 1 tbsp raw agave nectar
- 4 garlic cloves (finely minced)
- 3 tsp freshly grated ginger
- 2 tsp German mustard
- 1/2 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
Noodle Salad
- 150 gm / 5.3 oz rice noodles (dry weight)
- 2 tbsp sesame oil
- 1 large organic nectarine (deseeded, julienned)
- 150 gm / 5.3 oz zucchini (lightly blanched in hot water, shocked in ice water, drained & lightly blot off excess water)
- 75 gm / 2.6 oz red or purple cabbage (finely sliced)
- 3/4 cup Orange Miso Ginger Dressing (see above)
- 2–3 tbsp ground roasted peanuts
- 2 tsp roasted sesame seeds
Preparation
Orange Miso Ginger Dressing
Whisk all ingredients until well combined.
Taste the dressing and adjust the flavor (salt & sweetness) accordingly. Add more salt if using mild sodium miso.
Store dressing in the refrigerator or use immediately.
Noodle Salad
Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
In a large bowl, mix the cooked rice noodles with sesame oil to prevent sticking.
Add julienned nectarine, blanched zucchini, and finely sliced cabbage to the noodles.
Pour Orange Miso Ginger Dressing over the salad and toss to combine.
Garnish with ground roasted peanuts and roasted sesame seeds.
