Ingredients
- 8 ounces soba noodles
- Sesame oil, for drizzling
- ½ red cabbage, thinly sliced (4 cups)
- 3 cups loosely packed, finely chopped curly kale
- 1 cup spiralized or thinly sliced English cucumber
- 2 carrots, sliced paper-thin (¾ cup)
- 3 scallions, sliced
Dressing
- ¼ cup rice vinegar
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons miso paste
- 2 tablespoons tamari
- 1 teaspoon sesame oil
- ½ teaspoon minced ginger
Directions
- 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, water, miso paste, tamari, 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.