Here’s a light, flavorful, and totally craveable Asian Sesame Noodle Salad—cool, crunchy, and bursting with savory-sweet umami goodness. 🥢🌿🥕 Perfect as a side dish or a satisfying meatless main!
🍜 Asian Sesame Noodle Salad
Ingredients:
For the Salad:
- 8 oz soba noodles or spaghetti (cooked & cooled)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ red bell pepper, thinly sliced
- 2 green onions, sliced
- ¼ cup chopped cilantro
- 2 tbsp toasted sesame seeds
- Optional: edamame, cucumber, or chopped peanuts for extra crunch
- Optional: grilled tofu or shredded chicken for added protein
For the Sesame Dressing:
- 3 tbsp soy sauce or tamari
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp fresh grated ginger
- Optional: a pinch of chili flakes or a squirt of sriracha for heat
Instructions:
- Cook the Noodles:
- Boil noodles according to package directions. Rinse under cold water and drain well.
- Mix the Dressing:
- In a small bowl, whisk together soy sauce, vinegar, sesame oil, sweetener, garlic, ginger, and optional spice.
- Assemble the Salad:
- In a large bowl, toss noodles with veggies, cilantro, sesame seeds, and any optional extras.
- Dress & Toss:
- Pour dressing over salad and toss to coat evenly.
- Chill for 15–20 mins for the best flavor (optional, but delicious!).
- Serve Cold:
- Garnish with extra sesame seeds, scallions, or lime wedges.
Would you like a vibrant image of this salad—twirled noodles, rainbow veggies, glossy sesame glaze? I can create one that’s perfect for a recipe blog, post, or menu visual!
