If you’re looking for the perfect make-ahead work lunch, look no further—you’ve found it. It’s full of bright and colourful gut-loving veggies, topped with a zippy tahini-miso dressing.
Ingredients:
Salad:
- 225g GF Buckwheat soba noodles
- Sesame oil, for drizzling
- 1/2 red cabbage, thinly sliced (4 cups)
- 3 cups loosely packed, finely chopped curly kale
- 1 cup spiraled or thinly sliced English cucumber
- 2 carrots, sliced paper-thin (3/4 cup)
- 50g edamame beans
- ½ cup finely cut spring onions (green parts only)
Dressing:
- 1/4 cup rice vinegar
- 1/4 cup tahini
- 1/4 cup water
- 2 tablespoons miso paste
- 2 tablespoons tamarin
- 1 teaspoon sesame oil
- 1/2 teaspoon minced ginger
Method:
- Prepare the noodles according to the instructions on the package. Drain and rinse under cold water, running your fingers through them to separate them. Toss with a drizzle of sesame oil.
- Make the dressing: in a small bowl, whisk together the rice vinegar, tahini, miso paste, tamarin, sesame oil and ginger.
- In a medium bowl, toss the cabbage with a few spoonfuls of the dressing.
- Divide the remaining dressing among 4 jars (so it sits at the bottom). Layer with the cabbage, kale, cucumber, soba noodles, carrots and spring onions. When ready to eat, pour the salad into a bowl so that the dressing drizzles out on top of the salad, using a spoon or spatula to scoop any that might stick to the bottom of the jar.
*Original recipe from Liz Moody.
