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  • Writer's pictureAliza Strock

Cold Noodle Salad with Creamy Carrot, Miso, Ginger Dressing

Carrot, miso, ginger dressing instantly makes me think of sitting around a Hibachi grill table at a restaurant with my family. That little salad that you get to start whilst the chef is preparing everything for the grill always has this tasty AF miso, ginger dressing that we absolutely frothed over.

Anyone else have those memories? We used to have dinner at these types of restaurants often as a family and we loved them! Bit of theatre and excitement + a delicious feed made for happy kiddos. The onion volcano, I mean, come on! Genius.

Missing my fam a bit, if you couldn't tell <3 it's been a challenge to be away from them for over a year now without knowing the next time I'll see them. They were meant to fly over to Melbourne for Christmas this year but of course that won't be happening unfortunately. I'm hopeful that we'll reunite sometime in 2021, and ideally it'll be here so they can finally experience the magic of Australia! Anyone else out there separated from their families due to Covid? My heart is with you.

Quick subject change: the dressing.

It's creamy, a gorgeous orange, a little sweet, a little savory, zingy, and definitely edible with just a spoon if you're down for that. It's super versatile, too. I love this dressing on any type of salad, not just this one! It's also delicious poured over some tasty roast veggies.

This is a really simple dish to throw together. Perfect for a quick lunch or weeknight dinner, and keeps well in the fridge for leftovers or as meal prep. If you're gluten free, simply choose rice noodles or another gluten free noodle. I used organic udon noodles for the photos as that's what I had on hand whilst making it!

A perfect salad for the upcoming summer days here in the Southern Hemisphere, or a taste of warmer days if you're craving them up in the Northern Hemisphere! Topped with a heap of fresh mint, you simply just can't go wrong with this one.


approximately 2 servings


-packet of noodles of choice (enough for 2 serves)

-1/2 block organic, extra firm tofu or tempeh

-1/4 cup tamari or soy sauce

-1/2 cup frozen edamame, thawed & tossed in a bit of sea salt

-1 small cucumber, halved then sliced into half moons

-2 cups spinach, roughly shredded

-1 avocado, diced

-2 tbsp shredded fresh mint

-optional garnishes: sliced spring onions (scallions), crushed peanuts, sesame seeds


-1 large carrot, peeled & roughly chopped + boiled

-1 cup raw cashews, soaked in hot water for at least 30 minutes

-1 thumb sized knob of ginger, roughly chopped

-1/2 tbsp mellow miso paste (I use Meru Miso)

-1/2 tsp each salt & pepper

-1/2 cup 9.5 Kangen water (or filtered water)


  1. Preheat the oven to 250C (480F).

  2. Cook noodles according to packaging. Drain, rinse with cool water and set aside in a large mixing bowl.

  3. Get your cashews soaking and carrot pieces boiled until soft.

  4. Cube tofu or tempeh into bite sized pieces and add to a lock lid container with tamari. Lock the lid and shake the tofu around so it's fully covered. Let sit for 10-15 minutes.

  5. When the tofu or tempeh is marinated, add the pieces to a lined baking tray and bake for 10 minutes, flip, then 5 minutes more.

  6. While the protein is baking, prepare your cucumber, edamame, avocado, kale and mint then add them to the mixing bowl with the noodles.

  7. To make the dressing: drain soft carrots and add to a high powered blender. Drain and rinse cashews, then add them to the blender along with the remainder of the dressing ingredients. You may need to slowly add more water as it blends. The consistency should be thick and creamy, but easily pourable from the blender jug.

  8. Remove tofu from oven and let cool slightly, then add to the bowl with noodles and veggies.

  9. Add dressing to the mixing bowl of noodles and veg, and toss with tongs until everything is well covered.

  10. Serve the salad in a bowl topped with optional garnishes of spring onion, crushed peanuts and sesame seeds. Enjoy!

Store the cold salad in an air tight container in the fridge for up to 2 days. Store any extra dressing in an air tight jar in the fridge for up to 5 days.

as always, don't forget to tag me in your creations on IG so I can see! @shaktifresh <3

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