Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing
User Reviews
5
-
Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
4
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Calories
134 kcal
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Course
Main Course, Dinner
Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing
Description
Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing combines thinly sliced Brussels sprouts and cabbage with soba noodles dressed in a mixture of tahini, sesame oil, sweet white miso, lemon juice, coconut nectar, and ponzu. The salad is tossed until evenly coated, allowing the creamy, slightly sweet, and umami-rich dressing to mingle with the nutty noodles and crisp vegetables. Black sesame seeds, green onion, avocado slices, and pickled ginger garnish add layers of flavor and texture that complement the freshness of the salad.
The preparation involves gently cooking soba noodles al dente and rinsing them with lukewarm water to prevent sticking before mixing with the shaved vegetables and dressing. This combination yields a salad with a pleasing balance of creamy dressing and crunchy elements from the sprouts and cabbage.
While the salad itself stands well on its own, additional toppings such as a soft-boiled egg or seared salmon can be added for extra protein. The dressing's components like tahini and miso contribute a savory depth that pairs well with the earthy Brussels sprouts.
Use high-quality soba noodles and rinse thoroughly after cooking to avoid stickiness.Fresh lemon juice brightens the dressing; adjust to taste.Optional toppings like soft-boiled eggs or seared salmon enhance the dish's protein content and flavor profile.
Ingredients
Dressing:
- 1/4 cup tahini if oil is on top, be sure to reincorporate it
- 1 tablespoon sesame oil or olive oil
- 1 tablespoon sweet white miso
- lemon juice juice from 1/2 lemon
- 1 teaspoon coconut nectar syrup or brown rice syrup or honey
- 1 teaspoon ponzu plum vinegar or rice wine vinegar, or umeboshi
- 1 teaspoon garlic clove
- 1 tablespoon water warm
- 1/2 teaspoon kosher salt
Soba Noodles:
- 1/2 pound Brussels sprouts about 10 Brussels sprouts, shaved or about 1 cup thinly sliced cabbage
- 1/2 pound cabbage about 10 Brussels sprouts, shaved or about 1 cup thinly sliced cabbage
- 8 ounces soba noodles
- 1 tablespoon black sesame seeds as garnish, or white sesame seeds
- 1 green onion sliced, as garnish
- 1 avocado sliced, as garnish
- pickled ginger as garnish
Instructions
- To make the dressing, whisk all of the dressing ingredients together until smooth. Set aside.
- If needed, peel the outer leaves of the brussels sprouts (only if they're wilted and slightly brown). Using a mandoline or sharp knife, slice the brussels sprouts thinly. Add the brussels sprouts to a medium bowl. Bring a pot of salted water to a boil. Add the soba noodles and cook according to the package's instructions. (I always find that I need less time than the recommended time so be sure to taste the noodles starting at the 3-minute mark.) Drain the noodles and rinse with lukewarm water. If they seem like they're sticking together, drizzle a teaspoon of olive oil or sesame oil over them and toss them together. This will loosen them up. Add them immediately to the bowl or pot with the brussels sprouts and add the dressing.
- Toss everything together, using a fork, until everything is evenly coated in the dressing. Give it a taste and adjust the salt according to your liking.
- Divide amongst bowls and garnish with green onions, sesame seeds, avocado and pickled ginger.
Notes
- Use high-quality soba noodles and rinse them well after cooking to prevent sticking.
- Adjust the lemon juice in the dressing to balance acidity according to your taste.
- Consider topping the salad with a soft-boiled egg or seared salmon for added protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 134kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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