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

Sponsored by Follow Your Heart


Ingredients
Method
- 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.
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