Cold Noodle Salad

Cold Noodle Salad

This recipe is for a refreshing cold noodle salad with a tangy miso dressing, perfect for hot weather. The dressing is made with miso paste, sesame oil, rice vinegar, sweetener, and lemon juice. The salad includes red cabbage, nappa cabbage, peppers, carrot, rice noodles, tofu, lime, sesame seeds, and spring onion. The dressing is mixed and tossed with the sliced vegetables and cooked noodles. The tofu is lightly fried in sesame oil until golden and served on top of the salad with spring onion, sesame seeds, and lime.

Serves: 2

40 minutes

Cook time

Ingredients

Natalia

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Ingredients:

  • 1 heaped tbsp miso paste
  • 3 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp sweetener (agave syrup/ vegan honey)
  • 0.5 a lemon
  • Water
  • 0.25 red cabbage
  • 0.25 nappa cabbage
  • 2 peppers
  • 1 large carrot
  • 3 nests of rice noodles
  • 1 block tofu
  • Lime
  • Sesame seeds
  • Spring onion

🔄Natalia Rudin's Suggested Substitutes

Miso Paste Soy Sauce
Sesame Oil Peanut Oil
Rice Vinegar Apple Cider Vinegar

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