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Noodle Salad with Jicama and Miso Vinaigrette

Cold noodles with tons of fresh, seasonal veggies are great for a quick lunch or as a side salad for dinner.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
308 calories per serving


> 1/2 (8 oz) pkg rice vermicelli
> 3 tbsp sesame oil
> 2 tbsp miso paste
> 2 tbsp seasoned rice vinegar
> 1 tbsp honey
> 1 tbsp low-sodium soy sauce
> 1 small jicama
> 3 mini cucumbers
> 1/2 small head red cabbage
> 1 pint cherry tomatoes


Cook the rice vermicelli according to package directions. Drain and rinse with cold water until cool. Drain very well.
Meanwhile, whisk together the oil, miso paste, vinegar, honey, and soy sauce with 2 tbsp water.
Peel the jicama and cut into matchsticks. Halve the cucumbers lengthwise and thinly slice. Shred the cabbage and halve the tomatoes. In a large bowl, toss noodles, jicama, cucumbers, tomatoes, and cabbage with vinaigrette.


Top with black sesame seeds for a sophisticated touch.

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