Ginger Miso Noodle Salad
Servings Prep Time
8servings 20minutes
Servings Prep Time
8servings 20minutes
  • 1/2bottle Follow Your Heart Organic Miso Ginger Dressing
  • 18 oz package rice noodles
  • 114 oz bag coleslaw mix
  • 1 large sweet bell pepperseeded and diced
  • 1 large cucumberquartered lengthwise and thinly sliced
  • 115 oz can chickpeasdrained and rinsed
  • 1/4cup sweet chili sauceoptional
  • 1/4tsp sea saltoptional
  • sesame seeds and lime wedgesoptional garnish
  1. Cook rice noodles according to package instructions. Drain and set aside.
  2. Add Miso Ginger Dressing, sweet chili sauce, sliced scallions, and salt to a large mixing bowl and stir together until well combined.
  3. Add all vegetables and chickpeas to the bowl and toss together until evenly coated.
  4. 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.
  5. 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.