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Miso carrot noodle salad in a white bowl with caramelized carrots, purple cabbage, and sesame seeds

Miso Carrot Noodle Salad with Sesame Ginger Dressing

A rice noodle salad with roasted carrots, shredded cabbage, and a punchy white miso sesame ginger dressing. Vegan, meal-prep friendly, and ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

Salad
  • 4 large carrots, peeled and julienned about 400 g total
  • 1 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 200 g medium rice noodles dry weight
  • 150 g red cabbage, thinly shredded about 2 cups
  • 1 cucumber, halved and thinly sliced
  • 3 scallions, thinly sliced
  • 20 g fresh cilantro leaves about 1/3 cup loosely packed
  • 2 tbsp toasted sesame seeds
Miso Sesame Ginger Dressing
  • 3 tbsp white miso paste
  • 3 tbsp rice vinegar unseasoned
  • 2 tbsp toasted sesame oil
  • 2 tbsp neutral oil (sunflower or avocado)
  • 1 tbsp fresh ginger, finely grated about a 3 cm / 1 inch piece
  • 1 garlic clove, finely grated
  • 1 tbsp maple syrup or honey if not vegan
  • 1 tbsp soy sauce or tamari tamari for gluten free
  • 2 tbsp water to thin dressing as needed

Method
 

Roast the Carrots
  1. Heat the oven to 220 C / 425 F. Line a large baking sheet with parchment paper.
  2. Spread the julienned carrots on the baking sheet in a single layer. Drizzle with olive oil, sprinkle with salt, and toss to coat.
  3. Roast for 20 to 25 minutes, turning once halfway, until the edges are lightly caramelized and the carrots are tender but not soft. Set aside to cool.
Cook the Noodles
  1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 4 to 6 minutes, until just tender.
  2. Drain and rinse immediately under cold running water until the noodles are completely cool. Shake off excess water and transfer to a large mixing bowl.
Make the Dressing
  1. In a small bowl, whisk together the white miso paste and rice vinegar until the miso is fully dissolved with no lumps.
  2. Add the sesame oil, neutral oil, grated ginger, garlic, maple syrup, and soy sauce. Whisk until smooth. Add water one tablespoon at a time until the dressing is pourable but still coats a spoon.
  3. Taste and adjust: more vinegar for brightness, more miso for depth, more maple syrup to balance the salt.
Assemble the Salad
  1. Add the shredded cabbage, cucumber, scallions, and roasted carrots to the bowl with the noodles.
  2. Pour about three-quarters of the dressing over the salad and toss well until everything is evenly coated. Add more dressing to taste.
  3. Transfer to a serving bowl or individual plates. Scatter cilantro and toasted sesame seeds over the top and serve at room temperature.

Notes

Nutrition is estimated per serving based on four portions with all the dressing used. Sodium varies depending on your miso brand, so taste before adding extra soy sauce.