Miso and Sesame Noodle Salad

I love making this recipe in the summer time when I want something more than just a leafy green salad. This is filling and robust, but still light and fragrant too. I am a little crazy about miso and the flavours here work really well together. It’s a favourite one to make after a trip to the farmers market when I have a fridge full of crunchy fresh veggies.



  • 2 zuchini spiralized
  • 2 carrot spiralized
  • 1 daikon spiralized
  • 2 medium red radishes finely sliced
  • Asian leafy greens
  • raw or curried cashews and coriander to garnish

Place all salad ingredients in a bowl except for the coriander and cashews and mix well to combine.

Set aside while you make the dressing.


  • 1/2 cup of coconut milk
  • 1 inch piece of fresh ginger
  • 2 tablespoons of lime juice
  • 4 medjool dates soaked plus ¼ cup of soak water
  • 1 tablespoon of light miso
  • 1 tablespoon of tamari
  • 1/8 teaspoon of cayenne pepper (optional)
  • 2 teaspoons of sesame oil

Blend all  the dressing ingredients until smooth and creamy, adding more coconut milk if necessary.

Massage the dressing through the vegetables so it is all combined well. Let this sit for 10 minutes or so for the veggies to soften and marinate slightly.

Serve the salad in individual bowls garnished with fresh coriander and cashews.