Soba Noodle Salad with Red Pepper, Tofu, Purple Cabbage and Miso Dressing
A tasty whole food lunch! This cold soba noodle salad is loaded with veggies: spinach, purple cabbage, red bell pepper, cucumber, and red onion. Top it off with some tofu and sesame seeds for some delicious plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
Scale
- 4oz. of buckwheat soba noodles
- 2 cups of fresh spinach
- 1 cup of thinly sliced purple cabbage
- 1/2 red bell pepper, chopped
- 1/2 of a cucumber, sliced
- 1 tablespoon of red onion, finely chopped
- 1 cup of extra-firm tofu, cubed
- 1 tablespoon of sesame seeds (or peanuts)
Miso dressing
- 2 tablespoons of white miso paste
- 1/2 cup of rice vinegar
- 1 tablespoon of olive oil
Instructions
- Cook buckwheat noodles: per the instructions on the packaging. After straining, rinse the noodles with cold water.
- Miso dressing: add the miso paste and rice vinegar to a small bowl. Whisk together until combined, then add the olive oil. Give it a final whisk to mix all ingredients together.
- Layer up: to build your salad add 1/2 the buckwheat noodles to a large bowl or plate. Then add the spinach, purple cabbage, red bell pepper, cucumbers, red onion, and tofu.
- Sprinkle with sesame seeds and serve with miso dressing on the side!
Notes
If you love this as much as we do, you can make up a large batch of soba noodles and miso dressing. Then making this salad for lunches during the week is a breeze.
Find it online: https://www.bowlofyum.com/2020/06/miso-salad/