I had some great carrots and red cabbage in my veg box, so I decided to make a quick cold noodle salad using soba noodles. Next time I’ll add some tofu, but feel free to add more yummy things to this base, perhaps nuts and seeds and more veg. Bittman’s carrot dressing is really amazing. I made mine quite thick and chunky, like a pesto rather than a dressing. You might want yours thinner than I have here. Also, he calls for a lot of miso. You might want to taste it after the first tablespoon and then go by teaspoons, just to make sure you aren’t too overwhelmed by the umami. Here is what I did.

For the cabbage I made an oil and vinegar marinade using equal parts sesame oil and rice wine vinegar (I used 3 tbsp of each) and then I added 1/2 tbsp of sugar and some salt, and mixed it all. Then I tossed it with the small head of cabbage I sliced thinly and let it sit for a while.

For the carrot dressing, I used this recipe from Mark Bittman:

https://www.markbittman.com/recipes-1/miso-carrot-sauce-with-ginger?format=amp