Asian Sesame Noodle Salad
This Asian sesame noodle salad is coated in a rich and savory sesame ginger dressing that makes it completely addictive and impossible to stop eating. It is a versatile vegan dish that can be served warm or cold and is ideal for meal prep throughout the busy week.
A savory and addictive Asian noodle salad coated in a rich sesame ginger dressing.
Nutrition per serving
Ingredients
base
salad
dressing
topping
Instructions
Cook the Noodles
Cook soba or rice noodles according to package instructions until just tender. Drain and rinse immediately under cold running water to stop cooking and prevent sticking. Toss with a small drizzle of sesame oil if desired.
Make the Sesame Dressing
Whisk together tahini, soy sauce, rice vinegar, grated ginger, and 2 to 3 tablespoons of warm water in a bowl until a smooth and pourable dressing forms. Taste and adjust salt, acidity, or ginger to preference.
Prep the Vegetables
Finely shred the purple cabbage and grate or julienne the carrots. The crunch from these raw vegetables provides a wonderful contrast to the soft chewy noodles and makes the salad texturally interesting.
Toss and Serve
Combine cooked noodles, shredded cabbage, and carrots in a large bowl. Pour the sesame dressing over everything and toss well to coat each noodle strand. Serve topped with toasted sesame seeds and sliced green onions.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.