Root, shiitake & noodle salad with miso dressing from Simple: Effortless Food, Big Flavours (page 34) by Diana Henry

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Notes about this recipe

  • hillsboroks on May 05, 2022

    Following the other notes I made the full batch of dressing for a half batch of salad. The dressing alone is fantastic but surprisingly it seemed to get lost a bit on the salad. We thought it could use a bit more rice vinegar to give it some oomph. We loved the salad anyways. I found my rice noodles were not quite done enough following her instructions so I will go with whatever instructions are on the noodle package next time.

  • Skamper on November 12, 2019

    Made a half batch for two main course salads, and the portions were generous. I think it could have used more dressing. Took longer to come together than I'd thought - and more dirty dishes than usual for a salad.

  • joneshayley on April 15, 2017

    Wonderful dressing! Not too strong and perfect with the noodle/veg combination. Prawns make a good protein substitute here.

  • bwhip on March 04, 2017

    This was easy and full of wonderful flavors and textures. I added edamame and avocado as the author suggested. We thought it could have used a bit more seasoning for more "bite" in the dressing - maybe using some freshly minced ginger rather than pickled? Also - we had plenty for leftovers the next day, but found that the noodles really turned to goo by day two.

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