Miso-Orange Courgetti Salad {Vegan, GF}


Of course the only week-long stretch of sun I’ve had in Leeds has to fall directly during the one time when I’m barely outside! It’s revision/deadline time again (hence my lack of posts) which involves me trying to remember the ins and outs of food processing while eating a lot of toast and re-watching Gilmore Girls.

At least it’s putting me in the mood for more fresh food like salads and simple, fruity desserts (like this tart – recipe coming soon!). It’s also a motivation for the brunch pop-up which Sarah and I are hosting this weekend. It’s a fully vegan menu and it’s all awesome. Potato waffles, buckwheat pancakes with miso caramel, cashew-coconut yogurt and much more!! Recipes for some of those will also be also be making their way onto here so keep your eyes peeled (what a gross saying, btw. I don’t want you to peel your eyes actually…).

YouTube video

This salad is the epitome of lazy summer lunchboxing. The noodles require soaking in boiling water for a few mins while you prep the dressing and veg. Toss it all together and that’s it! I made it as an instagram collab with Sainsbury’s using their pre-cut courgetti – just have to say that they’re great for if you’re on the edge of deciding whether a spiraliser is worth the investment or not (or, if you’re me and leave your spiraliser at uni and then desperately want courgette noodles whilst at home :/ ). This salad keeps super well in the fridge for around 3 days so basically with 10 mins of prep you have your lunch ready for half the week!

Miso-Orange Courgetti Salad

5 from 1 vote
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Course: Salads & Sides
Prep Time: 10 minutes
Total Time: 10 minutes


  • ~120g dry rice vermicelli noodles , (about 2 nests)
  • 300 g pre-cut courgetti , (or ~2 medium courgettes peeled into ribbons)
  • 1 bell pepper , , seeds removed, cut into thin strips
  • 1 red chilli , , seeds removed, finely chopped
  • handful of fresh coriander , , chopped
  • 2 spring onions , , finely sliced
  • 3 radishes , , finely sliced


  • 1/2 a small orange , , juiced
  • 2 tsp raw sugar or maple syrup
  • 1 tbsp miso paste
  • 1 clove of garlic
  • 2 tbsp dark soy sauce , (or tamari if needed)
  • 1 tbsp toasted sesame oil
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar or rice vinegar


  • Whisk all the dressing ingredients together until the sugar has dissolved OR place the dressing ingredients into a jar, seal with the lid and shake until the sugar has dissolved.
  • Place the rice noodles into a large dish and cover with boiling water. Leave to sit for 5 minutes then drain.
  • Toss the noodles, courgetti, bell pepper and chilli together with the dressing. Top with the coriander, spring onion and radish.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!


10 thoughts on “Miso-Orange Courgetti Salad {Vegan, GF}”

  1. This dish looks perfect for the upcoming warmer season! And I’m with you on meals lately; I’ve been alternating between almond butter and banana toast and avocado toast. 🙂

  2. This salad is stunning, Izy! The miso orange dressing sounds amazing and you’ve completely inspired me to use rice noodles in my next salad, which is something I’ve somehow never tried! Yum!

  3. This is so pretty! Agreed that is would be the perfect spring/summer salad <3

  4. Hi, I used to love making this salad but now I’m breastfeeding I can’t eat soya because my daughter is allergic. I know I can replace the soy sauce with liquid aminos, what might be a good replacement for the miso paste? Thanks so much. Sophie

    • Hi Sophie! Can you get ‘umami paste’ where you are? There are various brands with different ingredients so you might be able to find one without soy in it. Otherwise maybe soak some dried shiitake mushrooms in hot water then drain & blitz them to get a paste and use that!

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