4 carrots sprialized (if you don’t have one, use a peeler to create long thin strands) equalling about 3 cups
1 English or large cucumber spiralized (again, if you don’t have one, use a peeler or make long thin cuts) equaling about 4 cups
5 c packed greens, we used kale
juice from ½ an orange
1 batch of
ginger miso dressing
, about ¾-1 cup (depending on you and how saucy you like it)
Fresh scallions, parsley/cilantro, and sesame seeds for garnish
Instructions
Make
ginger miso dressing
, and prepare your mise en place (your ingredients), ex. spiralize your noodles, chop kale
If using rice noodles; cook according to directions. Drain and let cool.
Cook kale with a little water to allow to just soften. Be sure not to over cook. If you don't want your carrot noodles raw, you can toss them in with the kale. Squeeze an orange over the kale at the end of cooking, and toss to coat. Season with some freshly ground pepper.
Mix kale, noodles, and carrots together, and add a little of the miso dressing to coat and prevent sticking.
Once noodles are cool, add in the cucumber and more dressing, to taste.
Season with additional salt and pepper if desired.
To serve: top with fresh scallions, parsley/cilantro, siracha, and sesame seeds. Serve with grilled Miso Tofu Shish Kebabs, or on its own.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/blog/asian-noodle-salad-with-miso-dressing/