THIS miso sesame ginger noodle salad is my anthem for summer. It’s light & filled with tons of veggies and summer greens like arugula and cucumbers. Paired with rice noodles, carrots, onions, daikon, grilled mushrooms & fresno chiles. Drizzle on this homemade miso sesame ginger dressing with Califia Farms Unsweetened Creamer for the ultimate pairing. Thank me later!
For the Miso Dressing
- 2 tsp miso paste
- 2 tsp sesame oil
- 1-2 tsp sliced ginger
- 2 tsp olive oil
- 1/4th tsp salt
- 1/4th tsp garlic
- 1 lemon juice
- 2 tsp Califia Almondmilk Unsweetened Creamer
- 1 T soy sauce
- 1 tsp sesame seeds
For the Salad
1 cup thin rice noodles
1⁄2 cup grilled and sliced mushrooms 1⁄2 cup sliced cucumbers
1 cup arugula
1/3rd cup minced red onions
1⁄2 cup daikon
1 cup zoodles (zucchini noodles)
1⁄2 cup thinly sliced/shaved carrots
sesame seeds, basil, cilantro, fresno chile peppers and green onions
Place all your ingredients for the miso dressing in blender: the miso paste, sesame oil, ginger, olive oil, salt, garlic, lemon juice, sesame seeds, almondmilk creamer and soy sauce and mix until a dressing forms. Set aside.
Get your ingredients ready for the salad by cooking your rice noodles according to the package instructions, slicing and grilling your mushrooms, slicing cucumbers, mincing your red onion, daikon, making your zoodles, shaving your carrots and get ready to assemble!
Place all ingredients in a bowl and top with sesame seeds, basil, cilantro, chilies and green onions. Pour over your miso sesame ginger dressing and enjoy!