Ginger Miso Noodle Salad

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

Ginger Miso Noodle Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings


  • 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


  • 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.
Keyword vegan recipe
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