Coconut-miso soba salad

Delight your taste buds with a tantalizing coconut-miso dressing drizzled over fresh soba noodles & crunchy vegetables in this flavorful salad.

Ingredients:

• ¼ cup well-shaken and stirred canned coconut milk
• 3 tablespoons white miso
• 3 tablespoons mirin
• 2 tablespoons toasted sesame oil, plus more for serving
• 2 tablespoons canola oil
• ½ teaspoon kosher salt, plus more for water
• 1 10-oz. bunch fresh Broccolini, trimmed
• 260g uncooked soba noodles
• 3 scallions, trimmed and thinly sliced (about ¼ cup)
• 2 tablespoons toasted sesame seeds, divided
• 2 tablespoons toasted unsweetened coconut chips
• Crushed red pepper and flaky sea salt, for serving

Instructions:

1. Mix together coconut milk, miso, mirin, sesame oil, canola oil, and salt in a large bowl; set it aside.
2. Boil a large pot of water with plenty of salt. Immerse Broccolini in the water and cook until it is just soft, approximately for 2 minutes. Use tongs to move it to a chopping board.
3. Place soba noodles into the boiling water; cook until they are just soft, approximately for 4 minutes. Then, drain and rinse them well under cold water. Place them into the mixture of coconut milk in the bowl and mix them well.
4. Cut the stems of Broccolini into pieces of about ¼ inch; cut the florets into pieces of about 1 inch. Add Broccolini, scallions, and 1 tablespoon of sesame seeds to the noodle mixture; mix them well together. Put everything on a serving plate. Drizzle some sesame oil over it and sprinkle with coconut chips and the remaining 1 tablespoon of sesame seeds. Finish by sprinkling crushed red pepper and some flaky salt on top.

Summary:

• Calories: 1894 kcal
• Fat: 89 g
• Protein: 57 g
• Carbs: 235 g
• Potassium: 1999 mg
• Magnesium: 433 mg