Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

Here, turnips are thinly sliced into a noodle bowl, just like radishes might be. Nutty buckwheat noodles are balanced by rice vinegar and a squeeze of lime juice, and there’s crunch from sliced red cabbage and the turnips. You can substitute the scallions with thinly sliced snow peas or shelled edamame. Make the miso dressing 2 days in advance, and store it in the refrigerator in an airtight container. Dish up this salad with salmon or tuna sashimi. Or, pack it in a mason jar for the prettiest, most stylish work lunch we can imagine.


Credit: Greg DuPree

Recipe Summary

15 mins
15 mins
4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Cook noodles according to package directions; drain. Whisk together miso, rice vinegar, sesame oil, and water. Toss with noodles, cabbage, and turnips. Top with sesame seeds and scallions, and serve with lime wedges.


Nutrition Facts

250 calories; sugars 4.1g; fat 6.4g; saturated fat 0.9g; iron 1.3mg; sodium 472.3mg; protein 9.9g; calcium 41.8mg; carbohydrates 42.3g.