Yields: 4-6 servings
Prep Time: 20 minutes
Chill Time: At least 30 minutes
Ingredients:
Salad:
- 12 ounces thin noodles (spaghetti, angel hair, or rice noodles)
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons roasted sesame seeds
Sesame Dressing:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons creamy peanut butter
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon fresh grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a kick)
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain, rinse with cold water, and set aside.
- Make the dressing: In a medium bowl, whisk together soy sauce, rice vinegar, peanut butter, sesame oil, honey, ginger, garlic, and red pepper flakes (if using).
- Assemble the salad: In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, green onions, and cilantro.
- Dress the salad: Pour the dressing over the salad and toss to coat evenly.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld. This salad actually gets better as it sits.
- Garnish and serve: Sprinkle with sesame seeds just before serving.
Tips:
- Get creative with veggies: Add other vegetables like snap peas, edamame, broccoli florets, or thinly sliced cabbage.
- Customize your noodles: Use soba noodles or other gluten-free varieties if needed.
- Adjust sweetness and spice: Taste the dressing and adjust honey or red pepper flakes to your liking.
- Make it ahead: Sesame noodle salad is excellent for meal prep. It can last in the refrigerator for a few days.
Enjoy your delicious and flavorful sesame noodle salad!
