Soba Salad with Miso Vinaigrette

4 Tbs white miso
8oz soba noodles
2 Tbs toasted sesame oil
2 Tbs rice vinegar
2 tsp ginger, minced
2 carrots, cut into matchsticks
1 head radicchio, thinly sliced
2 sheets nori, cut into thin strips
2 Tbs toasted sesame seeds

1) Cook soba noodles according to package directions. Rinse under cold water, drain and place in large bowl.
2) Blend miso, sesame oil, rice vinegar, ginger and 3 Tbs water in a small bowl until smooth. Stir carrots, radicchio, nori, sesame seeds and miso mixture into soba noodles. Serve cold.

Review: I don't often make salads, as the greens get wilted and aren't good for leftovers. This was perfect. A great blend of vegetables, dressing and pasta. It had a yummy sesame/miso flavor, but nothing that was really overwhelming. I think this would also make a great dish for potlucks!

before dressing:

 after dressing:

Adapted from:
http://www.vegetariantimes.com/recipe/soba-salad-with-miso-vinaigrette/