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
Whisk all dressing ingredients until well combined.
Taste the dressing and adjust the flavor for salt and sweetness as needed.
Store the dressing in the refrigerator or use immediately.
Cook rice noodles according to package instructions and drain.
Toss the cooked noodles with sesame oil.
Prepare the vegetables: julienne the nectarine, blanch the zucchini in hot water, shock in ice water, drain and blot off excess water, and finely slice the cabbage.
In a large bowl, combine the noodles, nectarine, zucchini, and cabbage.
Add 3/4 cup of the Orange Miso Ginger Dressing and mix well.
Sprinkle with ground roasted peanuts and roasted sesame seeds before serving.
Tips
Use in-season vegetables and fruits for maximum freshness.
Adjust seasoning to personal taste, especially if using different types of miso.
Serve with a side of pan-fried tofu or additional favorite greens for extra protein and variety.
