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Soba Noodle Salad with Miso Dressing


This hearty salad makes a perfect filling lunch. If you’re detoxing, be sure to buy soba made with 100% buckwheat flour and feel free to dress it up with any detox-friendly veggies or protein. This makes extra dressing—use any left over as a dip for crudités later.

Serves 1

for the miso dressing:

2 tablespoon white miso

1 tablespoon almond butter

juice of 2 small (or 1 large) limes

1 small garlic clove

2 tablespoons shallot, finely-diced

1 1-inch piece ginger, peeled and minced

1 tablespoon gluten-free tamari

3 tablespoons water

2 teaspoons coconut sugar

1 teaspoon toasted sesame oil

for the salad:

1 cup cooked soba noodles

½ cup romaine, finely-chopped

1/3 cup dino kale ribbons

1 small carrot, grated (1/4 cup)

1 scallion, thinly-sliced

1 grilled chicken paillard, diced (optional)

1. To make the dressing, combine all ingredients in a powerful blender and blitz until smooth.

2. When ready to eat, combine all salad ingredients in a large bowl and toss with dressing to taste.