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.
6 ounces uncooked soba noodles
3 tablespoons white miso
3 tablespoons unseasoned rice vinegar
1½ tablespoons sesame oil
1½ tablespoons water
1 cup thinly sliced red cabbage (about ½ small head)
¾ cup thinly sliced baby scarlet turnips (about 4 oz.)
2 tablespoons toasted sesame seeds
¼ cup diagonally sliced scallions
Sat fat 0.87g
How to Make It
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.
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