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soba noodle picnic salad with tahini miso (vegan, gluten-free)
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Step 1

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.

Step 2

Make the dressing: in a small bowl, whisk together the rice vinegar, tahini, miso paste, tamarin, sesame oil and ginger.

Step 3

In a medium bowl, toss the cabbage with a few spoonfuls of the dressing.

Step 4

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.