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Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing
5 from 30 votes

Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing

This Brussels Sprouts Soba Noodle Salad blends thinly shaved Brussels sprouts and cabbage with cooked soba noodles, all coated in a tangy miso-tahini dressing. The creamy dressing, featuring tahini, miso, and citrus, brings harmony to the slightly crunchy vegetables and tender noodles. Black sesame seeds, sliced green onion, avocado, and pickled ginger add contrast and bursts of flavor, offering a balanced textural and flavor experience. It's a vegetable-forward dish that serves well as a main or side salad.

Prep Time
15 mins
Cook Time
4 mins
Total Time
19 mins
Servings: 4
Calories: 134 kcal
Course: Main Course, Dinner
Cuisine: Asian, Japanese, American

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 cabbage about 10 Brussels sprouts, shaved or about 1 cup thinly sliced cabbage
  • 1/2 pound Brussels sprouts 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

    Cup of Yum
  1. To make the dressing, whisk all of the dressing ingredients together until smooth. Set aside.
  2. 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.
  3. 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.
  4. 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

Serving 3g Calories 134kcal (7%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 134

% Daily Value*

Serving 3g
Calories 134kcal 7%

* Percent Daily Values are based on a 2,000 calorie diet.