Fresh, crisp, light, and filling, this Ginger Miso Noodle Salad is a quick dish that’s perfect as a side or an entree any day of the week. By Helanah Warren | @hellohelanah
Ingredients
- 1/2 bottle Follow Your Heart Organic Miso Ginger Dressing
- 1 8 oz package rice noodles
- 1 14 oz bag coleslaw mix
- 1 large sweet bell pepper, seeded and diced
- 1 large cucumber, quartered lengthwise and thinly sliced
- 1 15 oz can chickpeas, drained and rinsed
- 1/4 cup sweet chili sauce, optional
- 1/4 tsp sea salt, optional
- sesame seeds and lime wedges, optional garnish
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Add Miso Ginger Dressing, sweet chili sauce, sliced scallions, and salt to a large mixing bowl and stir together until well combined.
- Add all vegetables and chickpeas to the bowl and toss together until evenly coated.
- Add rice noodles and gently toss until well combined. Serve immediately or allow to chill in the refrigerator for up to 30 minutes to allow flavors to combine.
- Garnish with sesame seeds and lime wedges and serve as an entree or side. Store in an air-tight container in the refrigerator for up to three days.
