Rice Noodle Salad Roasted Veggies And Sweet Miso

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Average Rating: 5 | Rated By: 1 users

When it comes to a tasty, healthy salad, it is all about the dressing and balance, not too much of one thing. In the summer months particularly, this Japanese inspired salad is refreshing because it is served cold. The sweet miso adds tremendous flavour to this comforting salad that is enjoyed for its simplicity. Serve as a starter, side or a main. This salad has been voted the best gluten free summer salad recipe in our test kitchen

Ingredients

  • 1 small sweet potato, peeled and cut into 1-inch chunks
  • 1 red bell pepper, trimmed, deseeded and thinly sliced
  • 1 Tbsp. extra virgin olive oil
  • 1 cup snow peas
  • 6 oz. GF rice noodles, soaked in boiling water for 5 minutes. Drain and rinse
  • Handful of bean sprouts
  • SWEET MISO
  • 1 Tbsp. GF organic miso paste
  • 1 Tbsp. Mirin or rice vinegar
  • 1 Tbsp. agave nectar
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. GF tamari sauce
  • 1 tsp. red chili flakes
  • 1 garlic clove, minced
  • 1 tsp. minced fresh ginger
  • ½ tsp. sesame oil
  • ¼ cup chopped fresh cilantro
  • 1 Tbsp. black sesame seeds for topping (optional)
  • Instructions

  • Preheat oven to 400 F
  • Place sweet potato and red pepper on a baking sheet lined with parchment paper, toss with oil. Roast for 15 minutes or until tender. Cool
  • Put snow peas in boiling water for 10 seconds, drain and rinse with cold water
  • In a small bowl mix all the sweet miso ingredients
  • Place all the ingredients in a large bowl and toss with sweet miso and sprinkle with sesame seeds
  • NOTE: This salad will keep up to 3 days refrigerated


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