Description
This Cold Sesame Noodle Salad is a vibrant mix of textures and flavors, featuring silky noodles coated in a rich sesame dressing. It’s a perfect dish for warm days or quick weeknight dinners, bringing together fresh vegetables and a delightful crunch.
Ingredients
Scale
- 8 oz (225 g) of whole wheat spaghetti or soba noodles
- 1 tablespoon vegetable oil (for tossing the noodles)
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon water (to thin out the dressing, if necessary)
- Salt and pepper to taste
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup sliced bell peppers (multi-colored for visual appeal)
- 1 cup cucumber, julienned or thinly sliced
- 1 cup red cabbage, shredded
- 1/2 cup green onions, sliced (both green and white parts)
- 1/4 cup fresh cilantro, chopped (optional)
- 2 tablespoons sesame seeds (for garnish)
- 1 tablespoon crushed peanuts (for garnish, optional)
Instructions
- Start by boiling water in a large pot. Once boiling, add the 8 oz of whole wheat spaghetti or soba noodles. Cook according to package instructions until al dente, usually about 7-9 minutes. Stir occasionally to prevent sticking.
- While the noodles are cooking, prepare the dressing. In a medium bowl, combine 1/4 cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 2 teaspoons sesame oil, 1 teaspoon grated fresh ginger, and 1 minced clove of garlic. Whisk until smooth.
- If the dressing is too thick, add 1 tablespoon of water to thin it out and whisk again. Taste and season with salt and pepper as desired. Set aside.
- Once the noodles are cooked, drain them in a colander and rinse under cold water to cool them quickly and stop the cooking process. This step is crucial to avoid mushy noodles!
- In a large bowl, toss the cooled noodles with 1 tablespoon of vegetable oil to prevent sticking. Make sure every strand is coated.
- Add the prepared dressing to the noodles and mix well, ensuring all the noodles are coated evenly. You want to see a glossy sheen on the noodles.
- Next, fold in 1 cup of shredded carrots, 1 cup of sliced bell peppers, 1 cup of julienned cucumber, 1 cup of shredded red cabbage, and 1/2 cup of sliced green onions. Mix gently to maintain the crunch of the vegetables.
- For presentation, transfer the salad to a serving platter. Garnish with 1/4 cup of chopped cilantro (if using), 2 tablespoons of sesame seeds, and 1 tablespoon of crushed peanuts for an added crunch.
- Finally, let the salad sit for about 10 minutes before serving to allow the flavors to meld beautifully. Enjoy your refreshing Cold Sesame Noodle Salad!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: One common mistake is overcooking the noodles; always aim for al dente texture to maintain a satisfying bite. For a truly creamy dressing, use room temperature peanut butter; cold peanut butter can cause the dressing to clump.