Name: Soba Noodle Picnic Salad With Tahini Miso (Vegan, Gluten-Free)
Ingredients: 8 ounces soba noodles (to make this recipe gluten-free, use 100% buckwheat soba); sesame oil, for drizzling; 1/2 red cabbage, thinly sliced (4 cups); 3 cups loosely packed, finely chopped curly kale; 1 cup spiraled or thinly sliced English cucumber; 2 carrots, sliced paper-thin (3/4 cup); 3 scallions; 1/4 cup rice vinegar; 1/4 cup tahini; 1/4 cup filtered water; 2 tablespoons miso paste; 2 tablespoons tamari; 1 teaspoon sesame oil; 1/2 teaspoon minced ginger

Ingredients

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8 ounces soba noodles (to make this recipe gluten-free, use 100% buckwheat soba)
sesame oil, for drizzling
1/2 red cabbage, thinly sliced (4 cups)
3 cups loosely packed, finely chopped curly kale
1 cup spiraled or thinly sliced English cucumber
2 carrots, sliced paper-thin (3/4 cup)
3 scallions
1/4 cup rice vinegar
1/4 cup tahini
1/4 cup filtered water
2 tablespoons miso paste
2 tablespoons tamari
1 teaspoon sesame oil
1/2 teaspoon minced ginger

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Instructions

Bring a large pot of water to a boil. Prepare the noodles according to the instructions on the package. Drain and rinse under cold water, running your fingers through them to separate them. Toss with a drizzle of sesame oil.
Make the dressing: in a small bowl, whisk together the rice vinegar, tahini, miso paste, tamarin, sesame oil and ginger.
In a medium bowl, toss the cabbage with a few spoonfuls of the dressing.
Divide the remaining dressing among 4 (16-ounce) jars. Layer with the cabbage, kale, cucumber, soba noodles, carrots and scallions. When ready to eat, pour the salad into a bowl so that the dressing drizzles out on top of the salad, using a spoon or spatula to scoop any that might stick to the bottom of the jar. If serving immediately, assemble the salad in bowls and drizzle the dressing on top.