Kale Avocado Soba Noodle Salad
Kale Avocado Soba Noodle Salad
Soba noodles are made out of buckwheat and can be served cold in salads such as this one with kale. After the noodles are cooked, they are mixed with Japanese prepared seaweed salad, which you can find at any Asian market. It adds a brinyness to the noodles. The dressing’s base is made out of rice wine vinegar, sesame oil, and white miso paste, which is a fermented soy bean. It has a savory/salty taste cut with acidity of the white wine vinegar. This kale soba noodle salad is topped with avocado, bean sprouts, cilantro, sesame seeds, and more miso dressing.
Servings: 4
Ingredients
- 3 bunches soba noodles
- 1/4 cup seaweed salad
- 1 bunch kale center rib removed, chopped
- 1 cup bean sprouts
- 1 avocado sliced
- 1/4 cup cilantro leaves chopped
- 2 tbsp sesame seeds
Miso Dressing
- 1/2 cup white miso paste
- 1/2 cup rice wine vinegar
- 1/4 cup sesame oil
- 1/4 cup water
- 1/2 tbsp ginger grated
Instructions
- Whisk all of the dressing ingredients together. Set aside.
- Bring a pot of water to boil. Boil the soba noodles for 5-6 minutes. Drain. Rinse under cold water until the noodles are chilled.
- Mix in the seaweed salad with the soba noodles and 2 tbsp of the miso dressing.
- Toss the kale with 2 tbsp of the miso dressing.
- Place a bunch of the kale in the center of a plate. Place some of the noodles in the center of the kale. Top with bean sprouts, avocado, cilantro, and more miso dressing. Sprinkle sesame seeds over the top.
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