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Noodle Salad with Carrot-Ginger Dressing
Total Time: 25 minutes
Ingredients
  • subheading: Dressing:
  • 1 large carrot, cut into ¼-inch-thick half-moons (about 1 cup)
  • 1 cup water, divided
  • 1 teaspoon instant dashi granules (such as Ajinomoto Hon Dashi) or ¼ teaspoon kosher salt, plus more as needed
  • ⅓ cup thinly sliced yellow onion
  • ⅓ cup canola oil
  • 1 (1 ½-inch) piece peeled fresh ginger, thinly sliced (about ¼ cup)
  • 2 tablespoons white miso
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave syrup
  • subheading: Salad:
  • 12 ounces uncooked soba noodles
  • 1 (8-ounce) bunch radishes, trimmed, halved lengthwise, and thinly sliced (about ½ cup)
  • 4 Persian cucumbers, halved lengthwise and thinly sliced on an angle (about 2 ½ cups)
  • 2 cups cherry tomatoes, halved
  • ¼ cup chopped fresh cilantro, plus cilantro leaves for garnish
  • 2 (⅛-ounce) packages Korean toasted seaweed, torn into small pieces
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